Green Chile Chicken Enchilada Casserole

CasseroleCheeseChickenEasyEatsEnchiladasKid-FriendlyMain CourseMexicanRicesavorySouthwest

Green Chile Chicken Enchilada Casserole is going to quickly become a family favorite. It’s delicious, filling and so simple to make. It’s comfort food at its best!

Green Chile Chicken CasseroleHey everyone, it’s Jodi from 5 Boys Baker and I’m so excited to share another recipe with you today. This Green Chile Chicken Enchilada Casserole has very quickly became a favorite at our house. My boys gladly devoured every pan I made while I was recipe testing.
I know there are some casserole haters out there, but you really should give this one a try. If you love enchiladas, you’re going to love this dish.
Green Chile Chicken Enchilada Casserole is loaded with chicken, sour cream, cheese, rice and green enchilada sauce. It is so good! I love simple meals like this that can quickly be thrown together and taste amazing. Using a rotisserie chicken makes this even easier, so keep that in mind. 
Green Chile Chicken Enchilada CasseroleMy youngest son Parker is sometimes kind of hesitant to taste new things and always assumes he’s not going to like it.  He is one of those kids who would be content eating tacos and/or spaghetti every night. The first night I made this casserole, and after basically telling him he had to at least taste it, he said to me, “Actually mom, this is good!” Then he reached for a second helping. Being the mature mom that I am, I looked at him and very lovingly (ok, maybe more sarcastically) said, “I told you so!”
You can top this with sour cream and salsa if you’d like, but honestly it’s so good without any toppings, we just eat it as is. I’m normally one to load my enchiladas up with sour cream, salsa, lettuce and guacamole, but this casserole is so good on its own that I never top it with anything.
I debated over whether to use tortillas in this dish or cooked rice. I opted for the rice and didn’t regret it. Definitely use the pepper jack cheese, it’s adds the perfect bit of kick to this.

Green Chile Chicken Enchilada Casserole


You can certainly try tortillas instead of cooked rice.I would tear up pieces of corn or flour tortillas and add them into the chicken mixture instead of the rice.


No of course not, but I do love the convenience of using a rotisserie chicken. You can cook and shred your own chicken breasts if you’d like.



Honey Lime Chicken Enchiladas

Beef Enchilada Casserole

Cream Cheese Beef Enchiladas

Ranch Chicken Enchiladas

Breakfast Enchiladas




Chicken Enchilada Casserole


5.0 from 3 reviews
Green Chile Chicken Enchilada Casserole
Prep time
Cook time
Total time
Serves: 8
  • ¾ cup chicken broth
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ cup milk
  • ¼ cup flour
  • 3 cups cooked shredded chicken (I use a rotisserie chicken)
  • 2 cups cooked rice (I use Minute Rice)
  • ⅓ cup sour cream
  • 1½ cups shredded pepper jack cheese, divided
  • 1½ cups shredded cheddar cheese, divided
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • 1 can (10 ounces) green enchilada sauce
  1. Preheat oven to 350 degrees F.
  2. In a small saucepan, bring chicken broth, onion powder, garlic powder, salt and pepper to a simmer. In a separate bowl, whisk together the milk and flour. Add the flour mixture into the saucepan with the chicken broth mixture and whisk continuously over low heat. Continue to simmer and whisk until the mixture is smooth and thick, about 5 minutes. Set mixture aside.
  3. In a large bowl add the shredded chicken, cooked rice, sour cream, ¾ cup of each of the cheeses, the cooked chicken broth mixture, salt, cumin and green enchilada sauce. Season with salt and pepper to taste if desired.
  4. Pour into a casserole dish (I use one that is just smaller than a 9x13). Spread remaining cheeses on top and bake for 15 to 20 minutes or until bubbly and cheese is melted.

Join the Conversation

Rate this recipe:  

6 thoughts on “Green Chile Chicken Enchilada Casserole

  1. Very good recipe, will try it… I think I would lay the tortillas like you would enchiladas and do the rest. I like to work with some recipes..

    1. If you use the rice, then yes you can make it ahead. If you use tortillas then I wouldn’t make it ahead because the tortillas will get soggy.

  2. We were visiting my daughter in South Carolina and she made this recipe. She said her husband absolutely loves it and she has made it a few times already. Well she wasn’t joking. OMG I loved it. I have to say I would like to try it with Enchilada’s though. But it was very good on its own. We had 3 servings of it!

© Life In The Lofthouse.
Site by