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A chicken enchilada served with rice and beans
Baking Casseroles and Enchiladas

Green chile chicken enchilada casserole

Prep 25 min Cook 35 min Total 1 hr Servings 8

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

A short dip in the sauce softens the tortillas before they bake, so the stack slices clean instead of cracking.

Ingredients

Method

  1. 01

    Heat the oven to 375°F. Cook the onion in the oil until soft. Add garlic, chili powder, and cumin and stir 30 seconds.

  2. 02

    Add the chiles and broth. Simmer 8 minutes. Stir in the sour cream and take the pan off the heat. Taste for salt.

  3. 03

    Spread a thin layer of sauce in a 9-by-13-inch dish. Dip tortillas in the remaining sauce and layer them with chicken, sauce, and cheddar, ending with cheddar. You will make about three layers.

  4. 04

    Cover and bake 25 minutes. Uncover and bake until the cheese browns, about 10 minutes. Rest 10 minutes and add cilantro.

Notes & swaps

  • Rotisserie chicken keeps this a weeknight dish.
  • Monterey Jack melts smoother if you want less browning.

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