This layered enchilada casserole is super simple to make and full of great flavor. It is an easy family dinner recipe that you can add into your weekly or monthly rotation to spice up those easy staple dinner recipes.
I find that if I love the outcome of the meal I am just that much more excited to make it, especially if it is a simple recipe. It’s an added bonus that the kids love this recipe too!
Normally we will pair this dinner recipe with some of our favorite sides like our Mexican street corn salad recipe, Spanish cauliflower rice (all the fun colors!), or of course some delicious 20 minute skillet refried beans.
Look at the list below to find out what exactly you will need for this budget-friendly dinner!
Ingredients for green enchilada casserole:
- Chicken breast, cooked and shredded
- 10-inch white flour tortillas (you can use corn tortillas as well)
- 28 oz can of green enchilada sauce
- Shredded Monterey jack cheese
- Sour cream
Try making your own flour tortillas with this 30 Minute Homemade Flour Tortillas Recipe from Just a Taste.
Other necessary kitchen items:
- 8×11 inch baking dish (THIS is a good one to use)
- Aluminum foil (THIS is my go-to favorite foil)
- Pot or Instant Pot if you plan to cook your chicken rather than buying a rotisserie chicken at the store
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Directions on how to make easy layered green enchilada chicken casserole:
For this recipe you will want to have cooked chicken breast that has already been shredded. If you want it to be super easy you can even buy a rotisserie chicken and use that and shred up the chicken.
When you begin to start cooking, turn the oven on and preheat it to 350 degrees.
Then take your 8×11 inch baking dish and spray it with nonstick cooking spray.
Once that is done, pour 1/4th of the green enchilada sauce in the bottom of the baking dish.
Next, tear up 3 tortilla shells how you see fit to cover the whole bottom.
Now, top the tortilla shells with half of the chicken, 2/3rds cup of cheese, ½ cup of sour cream, and another 1/4th of the green enchilada sauce.
Tear up 3 more tortilla shells to cover the enchilada sauce and repeat the chicken, cheese, sour cream, and enchilada sauce layers again.
Then, tear up the remaining 3 tortilla shells and place it on top of the other layers, and then pour the last of the enchilada sauce, and finally the cheese on top.
After all of the layers have been completed, cover the dish with aluminum foil and bake it for 45 minutes, and serve it hot out of the oven with your favorite toppings.
A FEW FAVORITE TOPPINGS:
This layered enchilada casserole is great standing alone, but we love it with some delicious toppings, too.
- Sour cream (the more the better)
- Diced tomatoes
- Cilantro
- Diced onions
- Avocado
Could I make this layered enchilada casserole ahead of time and freeze it?
For this recipe, we recommend making, heating and eating it right away. However, you could make it and freeze it, then bake it later, but the tortillas will be a little on the soggy side.
We recommend covering it with foil and saran wrap as well, if you plan to freeze it. To bake it, you will want to increase the baking time by about 10 minutes.
Looking for a side dish? Here is a simple one the whole family will love:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
This Mexican Street Corn Salad takes minutes to throw together and tastes great paired with enchilada casserole.
More casserole dishes to fill up your weekly menu!
- TEXAS RANCH CHICKEN CASSEROLE
- BROCCOLI CHICKEN AND RICE BAKE
- CHICKEN CORDON BLEU CASSEROLE RECIPE
- JOHN WAYNE CASSEROLE (BEEF AND BISCUIT CASSEROLE)
- SLOW COOKER HAM AND POTATO CASSEROLE
- SKINNY CHEESEBURGER CASSEROLE
- 5 INGREDIENT BEEF ENCHILADA CASSEROLE
- WHITE CHICKEN ENCHILADA CASSEROLE
- EASY CHICKEN AND BROCCOLI CASSEROLE
- EASY CHEESEBURGER CASSEROLE (FREEZER MEAL)
Green Chile Layered Enchilada Casserole Recipe
Ingredients
- 4 boneless, skinless chicken breasts, cooked and shredded
- 9 10-inch flour tortillas
- 1 28 ounce can green enchilada sauce
- 2 cup Monterey jack cheese, shredded
- 1 8 ounce container sour cream
Equipment
Instructions
- Preheat oven to 350 degrees. Lightly grease a 8×11" baking dish.
- Pour 1/4 of the enchilada sauce on the bottom of the baking dish.
- Rip up 3 tortillas and cover the enchilada sauce layer. Top with half the chicken, 2/3 cup of cheese, 1/2 cup sour cream, and another fourth of the enchilada sauce. Repeat.
- Top the last layer of tortillas with the last of the enchilada sauce and the last 2/3 cup of cheese.
- Cover and bake for 45 minutes. Serve warm.
Notes
Nutrition
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First thing on the list, 4 chicken breasts, cooked and shredded. I am not an experienced cook. Should the chicken be fried, baked, or some other form I’m not aware of. Just looking for the best way to do this.
Thanks,
Tom
Hi Tom, you can really cook your chicken any way you would like. We often boil our chicken breasts in water for about 25 minutes or until cooked through. If you are really crunched for time you can also use a rotisserie chicken and shred it.
This looks good and super quick. I’ve never used enchilada sauce but we love salsas. Do you think a salsa verda (green salsa) would work with this or is the enchilada sauce a different consistency?
Hi, can’t wait to try this one, what would you suggest as a side for this dish?
Thanks Todd
Yum!
looks yummy, could I make ahead and freeze?
Sure, this casserole should freeze fine in a freezer container.
hi there,
should the tortillas be pre warmed before layering?
The tortillas don’t need to be warmed beforehand for this recipe.
I just stumbled across across you on FB and I’m loving your recipes! Can’t wait to try this one!!
Hi Cathy! We are so glad you found us. Let us know if we can help you in any way. Welcome to SixSistersStuff.com. Have a great week!
I think salad and corn would be good on the side with this. And tomatoes.
I would need to make this recipe gluten free. Would it be best to sub out the flour tortillas for corn or to use tortilla chips? Just curious on your opinion what would be better tasting. Thanks!
Hi Lacey. Either way will work great. Corn tortillas or tortilla chips. Let us know how it all turns out. Have a terrific weekend.
What kind of tortillas did you use for the chicken enchiladas casserole Flour or corn?
We use flour tortillas.
We just finished this for dinner and it was AWESOME! My kids have already requested that I make it again. The only changes that I made was I added a small can of fire roasted green chilies, because my family likes some heat. I also doubled the cheese. I did use the squeezable sour cream which made spreading it out much easier. I served with fresh corn and a southwestern salad. This is definitely going into our regular dinner rotation!!!
This is one of my favorite Six Sisters recipes! Really easy and delicious. I like to use the sour cream that comes in the squeeze pouch. It really makes it next level easy! I make this regularly and actually have one in oven right now. Can’t wait for dinner!
This is one of our favorites too! We’ll have to remember to use the squeeze sour cream!
What brand of Enchilada sauce do you think is best?; only like mild heat-wise. Thank you!
We buy all kinds when we are at the store and usually mild too. We like Old El Paso, Casa Fiesta, and Rosarita.
Can I use a 9×13 pan?
Yes, a 9 x 13 inch pan will work too.
I watched the FB video and the demo only shows the green sauce added 3 times. The printed recipe shows it being added once in step 2, twice in steps 3 (assuming you repeat step 3 twice in its entirety.) Then once again in step four. Which do you recommend as the better option. Thank you.
Just follow as directed in the recipe. A lot of the green sauce sinks to the bottom of the pan anyway. It will all taste great.
How many pounds of chicken?
About 2 pounds.
This is delicious! I make it often and family and friends love it, too!
Tasted great! For some reason the sour cream separated so it didn’t look the most appetizing but it didn’t impact the flavor at all. I added a little bit of cumin for kick but it would have been great without it too. Love how easy the prep is!
This is a staple meal in our house. This was the very first recipe I saved on Pinterest almost a decade ago! I mix the sour cream and enchilada sauce together for easier spreading and sometimes we mix 4oz of cream cheese at the end of cooking the chicken so it melts all the way. Love love love this meal!!!!