Quick and Easy Green Chile Chicken Enchilada Casserole Recipe

Fantastic recipe! I made it for dinner tonight and my family absolutely adored it. I used the entire 28 oz. bottle of green chile enchilada sauce, and my casserole turned out perfectly, not too soupy at all. Here's how I prepared it: I greased a 9x13 baking dish with Crisco and used two boxes of Tyson's diced chicken breast from the freezer aisle to save time. After cooking the chicken in a skillet and seasoning it with garlic salt, I tore each tortilla into small pieces without charring them. I layered the casserole by coating the torn tortilla pieces in sauce in a pie plate before assembling them in the baking dish. Mixing sour cream with the cooked chicken made it easier to spread over the layers, and I topped it with shredded cheese before baking. After a short rest, the final dish was a hit! I highly recommend trying this recipe, served with Spanish rice and warmed tortilla chips.

I'm giving this recipe 2 stars because I found it didn't taste quite right as written and included unnecessary steps. First of all, greasing the dish was unnecessary as nothing sticks to it. The initial layer should be sauce, not grease. Secondly, baking the whole chicken breasts took too much time and resulted in less flavorful meat. I prefer dicing up the chicken and sautéing it, which is quicker and allows more of the chicken to absorb the spices. I recommend using carne asada spice for better flavor. Additionally, charring and tearing the chicken, as mentioned in the recipe, are unnecessary steps that don't add much to the dish. Instead, layer the bottom of the dish with tortillas, followed by sauce, tortillas, chicken, cheese, and repeat for three layers. Top with cheese and omit the layers of sour cream – too much dairy can be overpowering. It's better to add dollops of sour cream on top just before serving. I like to garnish with chopped green onions and diced tomatoes. I find that baking the dish for about 30 minutes is sufficient to heat everything through since most ingredients are already cooked. Following these modifications will enhance the flavor and save you a lot of time. Good luck!

Absolutely love this recipe, it has become a regular in my meal rotation. I prepare the chicken in the crockpot earlier in the day so it's all set for the evening. I like to mix the (full-fat) sour cream with the shredded chicken to make it easier to spread. I prefer not to char the tortillas. I use Mexican shredded cheese because that's what I usually have on hand. The result is incredibly delicious! A big thank you for sharing this recipe! Also, El Pato is hands down my favorite green enchilada sauce 💖.

I made this dish using a rotisserie chicken and mixed green enchilada sauce with sour cream and some Hatch green chilis. I didn't char the tortillas and prepared a single recipe for 4 people, yet we still had leftovers that disappeared quickly! I will definitely be making this again.

I absolutely adore this dish! It's fantastic, and using fresh green chilies takes it to the next level.