Green Chili Chicken Enchilada Casserole

Green Chili Chicken Enchilada Casserole
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 278.0
  • Total Fat: 10.6 g
  • Cholesterol: 58.4 mg
  • Sodium: 829.8 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 20.9 g

View full nutritional breakdown of Green Chili Chicken Enchilada Casserole calories by ingredient


Great meal to make and have leftovers for the week Great meal to make and have leftovers for the week
Number of Servings: 12


    1-2lbs chicken breasts
    4 packs Frontera green chili enchilada sauce (could use red enchilada 28 oz can if you prefer red)
    1 can drained and rinsed reduced sodium black beans (I didn't use whole can it turned out)
    1-2 can rotel diced tomatoes with chilis (I used about 1.5 cans)
    1 cup frozen corn kernals
    1 bag pepper jack shredded cheese
    12 corn tortillas (or fewer flour I may try next time)
    8 oz sour cream
    canned jalapenos to taste


Next time I'd try flour tortillas instead of the corn, I just prefer the taste more. Also, server with a side of your favorite salsa and light sour cream.


Trim chicken & place in pan in a single layer. Cover with stock or water, bring to a boil and cover, turning down heat and simmering for 20 minutes.

While chicken is cooking, grease a 9x13" baking dish. Break tortillas into pieces (I used pizza cutter to cut into 4ths) to make serving the casserole easier.

Drain and rinse beans, drain rotel, and put frozen corn in microwave just long enough to cook water out of it (don't have to do full cooking time, it will bake later). Drain parcooked corn when it comes out of microwave.

Put 1/2" of enchilada sauce in the casserole dish. Put rest of sauce in a pie plate, this will be used to dip tortillas in before they are placed in the casserole.

When chicken is done, remove from water and put in fridge to cool and then shred. Once shredded, combine chicken with 8oz of sour cream in a bowl.

Preheat your oven to 350 degrees.

Now all the ingredients are ready for the casserole. Begin by dipping the cut up pieces of tortilla in the enchilada sauce and make a layer on the bottom of the casserole dish. Then add half of your veggies (I did black beans, corn, and rotel), half of the chicken and sour cream mixture, and about 1/3 of the pepper jack.

Then repeat with a layer of dredged tortillas, and the rest of the veggies, chicken mixture, and 1/3 of the cheese. Top with remaining dipped tortillas and a layer of cheese.

If you have enchilada sauce left over you can add it, I only spooned over about 3-4 tbsp because I didn't want a soupy casserole. I think I could have added more though.

Bake at 350" for 45 minutes. You may want to take the cover off for the last 10 minutes to crisp up the top.

Serving Size: makes 12 servings