This post may contain affiliate links. Please read our disclosure policy.
Craving a comforting, crowd-pleasing dinner? This Green Chile Chicken Enchilada Casserole is an easy, one-dish meal loaded with tender shredded chicken, roasted green chiles, black beans, and melted cheese. Perfect for busy weeknights or feeding the whole family, it’s as simple as layer, bake, and enjoy!
If this recipes looks good to you, I think you would also enjoy my Green Chile Chicken Lasagna and my Slow Cooker Chicken Enchilada Casserole.
Reasons to Make This Recipe
- Easy to make: With just a few simple ingredients, this casserole comes together in no time.
- Customizable: Use homemade or store-bought enchilada sauce, and switch up the beans or cheese to suit your taste.
- Great for leftovers: It reheats beautifully and makes a delicious lunch the next day.
Ingredients
- Green chile enchilada sauce: Adds tangy, slightly spicy flavor. Use homemade green chile enchilada sauce or your favorite store-bought brand (Hatch brand recommended).
- Corn tortillas: The perfect base for layering in this casserole.
- Shredded chicken: Rotisserie chicken works great for convenience. I personally love making this recipe after I make Roast Chicken that I coat with my homemade dry rub.
- Roasted corn and black beans: Provide texture and a burst of flavor. Trader Joe’s makes a great frozen version of roasted corn that I use in recipes like these enchiladas or my taco soup.
- Mexican cheese blend: For that gooey, melty finish. You can grate your own or buy a bag of shredded cheese for convenience.
Exact quantities are listed below in the recipe card. Note: the recipe card allows you to easily scale the recipe and will automatically adjust the ingredient quantities.
Instructions
Always refer to the recipe card below, but here is a visual summary.
1. Preheat and Prepare
Preheat your oven to 375°F and spray a 9×13-inch casserole dish with cooking spray.
2. Layer the Ingredients
- Dip 4 corn tortillas in enchilada sauce, then layer them across the bottom of the dish.
- Spread half of the shredded chicken, black beans, and corn over the tortillas. Sprinkle with 1/3 of the shredded cheese.
- Repeat with another 4 tortillas dipped in enchilada sauce, followed by the remaining chicken, beans, corn, and half of the remaining cheese.
3. Top and Bake
- Layer the final 4 tortillas dipped in enchilada sauce over the casserole. Pour the remaining sauce evenly over the top and finish with the rest of the shredded cheese.
- Cover with foil and bake for 30–45 minutes, or until the casserole is heated through and the cheese is melted.
4. Serve and Enjoy
Let the casserole rest for a few minutes before slicing. Serve with sour cream, avocado, fresh cilantro, or any of your favorite toppings.
Tips for the Best Enchilada Casserole
- Use quality ingredients: Freshly roasted green chiles and homemade enchilada sauce can take the flavor to the next level.
- Prevent sticking: Dip the tortillas in sauce to avoid a dry bottom layer.
- Make ahead: Assemble the casserole and refrigerate overnight, then bake when ready to serve.
If you love enchiladas but prefer the taste of Red Enchilada Sauce, I think you’ll enjoy my Shredded Beef Enchiladas or my Easy Ground Beef Enchiladas.
If you tried this Chicken Enchilada recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pin this now to save it for later
Pin ItGreen Chile Chicken Enchilada Casserole
Ingredients
- 4 cups green chile enchilada sauce or two 15-oz cans
- 12 corn tortillas cut into quarters
- 2 cups chicken cooked and shredded, I use both dark and light meat
- 15 ounces canned black beans drained and rinsed
- 2 cups corn Frozen roasted corn, thawed, recommended
- 12 ounces shredded cheese I use the Mexican blend pre-shredded from Trader Joe's
- sour cream and avocado for serving
Instructions
- Preheat oven to 375°F. Spray a 9×13 baking dish with cooking spray.
- Use a third of the 12 corn tortillas to cover the bottom of the dish, tearing in half or quarters as needed to not overlap. Dip each tortilla in the 4 cups green chile enchilada sauce and cover the bottom of the pan.
- Spread an even layer using about half of the 2 cups chicken, 15 ounces canned black beans and 2 cups corn. Take about 1/3 of the 12 ounces shredded cheese and sprinkle over.
- Repeat with another 4 tortillas dipped in enchilada sauce, remaining chicken, beans and corn, and top with half of remaining cheese.
- Cover casserole with remaining 4 tortillas dipped in enchilada sauce, then the remaining enchilada sauce, and cover with remaining shredded cheese.
- Cover with foil and bake in preheated oven for 30-45 minutes until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As Ben would say, Nummy! Quick and delicious. And I’m sure even better with the homemade sauce.
Does Ben like spicy?
Making this delicious looking dish tonight! Thanks for the recipe!
Awesome, Kendra! You’ll have to tell me how you like it!!! -Krissy