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green chile enchilada casserole on plate topped with avocado and sour cream

Green Chile Enchilada Casserole

Green Chile Enchilada Casserole is an easy one dish dinner that you can make ahead that the entire family will love.
Course Main Course
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 8 servings


  • 4 cups homemade green chili enchilada sauce (or two cans)
  • 12 corn tortillas
  • 2 cups cooked & shredded chicken (I use both dark and light meat)
  • 15 ounce can black beans (drained and rinsed (I use cuban black beans from TJ's))
  • 2 cups frozen corn (I use frozen Roasted Corn from TJ's)
  • 12 ounces shredded cheese (I use the Mexican blend pre-shredded from TJ's)
  • sour cream and avocado for serving


  • Preheat oven to 375 degrees F.
  • Pour enough enchilada sauce in a 13x9 inch baking dish to leave a thin layer on the bottom.
  • Use 4 tortillas to cover the bottom of the dish, tearing in half or quarters as needed to not overlap.
  • Spread an even layer of chicken, beans and corn by using half of each ingredient. Take about ⅓ of your cheese and sprinkle over. Cover with about ⅓ of remaining enchilada sauce.
  • Repeat with another 4 tortillas, remaining chicken, beans and corn, and top with half of remaining cheese and enchilada sauce.
  • Cover casserole with remaining 4 tortillas, 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.