When it comes to comfort food, enchiladas are at the top of my list. Melty cheese, saucy goodness, plenty of tender protein – delicious.
While I love enchiladas, I’m not a huge fan of the whole process of making them. For some reason the idea of having to roll each enchilada always feels like too much work on a weeknight after a busy day. That’s why I am a big fan of this enchilada casserole.
Watch How to Make This Recipe
This layered Green Chile Chicken Enchilada Casserole is all of the best things about enchiladas with half of the work. Instead of rolling, you’ll just make the filling and then layer everything in a casserole dish before topping with cheese and finishing everything off in the oven.
Not only is this enchilada casserole easy, it’s also a recipe that can be customized with whatever veggies you may have on hand and prepped ahead of time. It’s one of those recipes that perfect for a quick weeknight dinner.
Chicken – if you need to make a vegetarian version of this recipe, feel free to replace the shredded chicken with a can or two of black beans instead.
Sauce – don’t have enchilada sauce on hand? You can replace the enchilada sauce with salsa verde.
Greek Yogurt – you can swap the plain Greek yogurt for sour cream in the filling if you prefer.
Cheese – I love the combination of pepper jack and Monterrey cheeses in this recipe, but feel free to use whatever cheese your prefer.
Tortillas – if you do not need to keep this recipe gluten or grain free, feel free to use your favorite flour tortillas.
Veggies – this casserole is very forgiving and a great way to use up any extra vegetables you may have in the fridge. Bell peppers, mushrooms, and fresh spinach could all be great additions to the casserole.
How to Make This Green Chicken Enchilada Casserole
Step One: First, start by preheating your oven to 400 degrees and greasing a 9×13 baking dish with oil.
Step Two: Next, heat a large skillet over medium high heat. Once hot, add the avocado oil, diced onion, diced zucchini, and minced garlic to the skillet. Sauté the veggies until tender and then set aside.
Step Three: Now, it’s time to make the enchilada casserole filling. Add the shredded chicken, Greek yogurt, lime juice, 1 cup of enchilada sauce, four ounces of shredded pepper jack cheese, hatch chiles, ground cumin, crushed red pepper, salt, and pepper to a mixing bowl. Stir until the filling is well combined.
Step Four: Next, assemble the casserole. Start by coating the bottom of your baking dish with a third a cup of enchilada sauce. Next, place a layer of 4 tortillas in the casserole dish. The will naturally overlap a bit and that is perfectly fine. Next, add approximately a heaping cup of the chicken filling and spread it out with a spatula or the back of spoon. Then pour on another third of a cup of enchilada sauce. Repeat the process until all of the tortillas are used. You will end with three layers with the chicken filling on top.
Step Five: Pour the remaining enchilada sauce over the casserole and then sprinkle with an even layer of the remaining shredded pepper jack and monterrey cheeses.
Step Six: Bake the casserole for around twenty minutes until it is melty, bubbly, and beginning to brown on the top. Let the casserole rest for a few minutes before serving.
Step Seven: Garnish the casserole with all your favorite toppings and enjoy!
Tips and Tricks
For the best results, I highly recommend shredding your own cheese instead of buying a pre-shredded bag of cheese. Pre-shredded cheese contains stabilizers and don’t melt as nicely as blocks of cheese that are hand shredded. To make things easier and save time, you can use a food processor to grate your own cheese.
Be sure to let the casserole rest for a few minutes before serving. This will ensure that it holds together a bit better when slicing.
If you want your casserole to be a bit more brown on top, feel free to place it under the broilerfor a bit.
Want your casserole a bit more saucy? Feel free to use a bit more enchilada sauce.
Can I Prep This Casserole in Advance?
Yes! If you like you can prepare this casserole up to a day in advance. Just assemble everything and then cover tightly with foil before placing in the fridge.
When you are ready to bake the casserole, remove it from the fridge and place on the counter for 20 minutes and allow it to come to room temperature before baking.
How to Store
You can store any leftover casserole, tightly covered, in the fridge for up to three to four days.
There are so many ways you can top these enchiladas and they are all delicious.
I hope you give this Green Chicken Enchilada Casserole a try! It’s hearty, delicious, and perfect comfort food.
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4 cups shredded chicken breast (I used the meat from a rotisserie chicken)
1/2 cup plain whole milk Greek yogurt
1/4 cup lime juice
32 oz green enchilada sauce, divided
6 oz shredded pepper jack cheese, divided
4 oz hatch chiles
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flake
salt and pepper, to taste
12 grain free tortillas (I used Siete)
4 oz monterrey cheese
For serving and garnish: lime wedges, cilantro, sour cream/Greek yogurt, avocado, diced red onion, slice jalapeño
Preheat oven to 400 degrees and grease a 9×13 baking dish with oil.
Heat a large skillet over medium high heat. Once hot, add the avocado oil, diced onion, diced zucchini, and minced garlic. Sauté the garlic, onion, and zucchini in avocado oil until tender. Set aside.
Make the Filling: Add the sautéed veggies, shredded chicken, Greek yogurt, lime juice, 1 cup of enchilada sauce, 4 oz shredded pepper jack cheese, hatch chiles, ground cumin, crushed red pepper, salt, and pepper to a mixing bowl. Stir until everything is well combined.
Assemble the Casserole: Coat the bottom of the 9×13 baking dish with 1/3 cup of enchilada sauce. Then place a layer of 4 tortillas in the dish (they will overlap some). Next, add approximately a heaping cup of the chicken filling and spread out with a spatula or the back of spoon. Then pour on 1/3 cup of enchilada sauce. Repeat the process until all of the tortillas are used, you will have 3 layers ending with chicken filling on top.
Pour the remaining enchilada sauce over the casserole and then sprinkle with an even layer of the remaining 2 oz of shredded pepper jack and 4 oz Monterrey cheese over the casserole.
Bake at 400 degrees for 20-25 minutes until cheese is melty, bubbly, and beginning to brown.
Garnish the enchilada casserole with chopped cilantro, diced red onion, sliced avocado, sliced jalapeño, sour cream or Greek yogurt, and fresh limes.
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Recipe by: Ashlea Carver / All the Healthy Things | Photography by:THE MINDFUL HAPA