Green Chili Chicken Casserole Recipe

This cheesy creamy Green Chili Chicken Casserole is made with shredded chicken, diced green chilies, and soft tortillas, ready in 45 minutes. The melted, bubbly cheese crust breaks away to reveal rich, savory layers of tender chicken underneath. I make this whenever I need a comforting dinner that requires minimal effort.

Why This Classic Works

I used to overcomplicate casseroles by trying to make every single component from scratch. The real magic here comes from using pre-cooked chicken and canned green chilies to build deep flavor quickly.

Layering the tortillas instead of mixing them in keeps the structure intact. I learned the hard way that stirring everything together turns the dish into a mushy disappointment.

Green Chili Chicken Casserole Ingredients

• 3 cups cooked shredded chicken
• 2 (4.5 oz) cans chopped green chilies, undrained
• 1 cup sour cream
• 1 (10.5 oz) can cream of chicken soup
• 1/2 cup diced white onion
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 12 small corn tortillas, cut into quarters
• 3 cups shredded Monterey Jack cheese, divided

How To Make Green Chili Chicken Casserole

1. Prep the oven: Preheat your oven to 350F and lightly grease a 9×13 inch baking dish with non-stick cooking spray.
2. Mix the filling: In a large bowl, stir together the shredded chicken, green chilies, sour cream, cream of chicken soup, onion, cumin, garlic powder, and 1 cup of the cheese.
3. Assemble the first layer: Spread half of the quartered corn tortillas evenly across the bottom of the prepared baking dish.
4. Add the chicken: Spoon half of the chicken mixture over the tortillas, spreading it out in an even layer.
5. Repeat the layers: Add the remaining tortillas followed by the remaining chicken mixture.
6. Top with cheese and bake: Sprinkle the rest of the Monterey Jack cheese over the top and bake uncovered for 30 minutes until bubbly and golden brown.

Recipe Tips

• Use rotisserie chicken: It saves prep time and adds a wonderful roasted flavor to the casserole.
• Do not drain the chilies: The liquid from the canned green chilies adds necessary moisture and bright flavor to the sauce.
• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly in the oven.

What To Serve With Green Chili Chicken Casserole

A crisp green salad with a lime vinaigrette cuts through the richness of the casserole beautifully. You can also serve it with a side of black beans and cilantro lime rice for a hearty meal.

How To Store

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the unbaked casserole tightly wrapped in foil for up to 3 months.

FAQs

• Can I use flour tortillas instead of corn? Yes, but flour tortillas tend to get softer and slightly gummy when baked in casseroles. Corn tortillas hold their texture much better.
• Is this casserole spicy? It has a mild heat from the canned green chilies. If you prefer more spice, you can add diced jalapeños or use hot canned green chilies.
• Can I make this ahead of time? Absolutely. Assemble the entire casserole, cover it tightly, and keep it in the fridge for up to 24 hours before baking. Add 5 to 10 minutes to the baking time if baking cold.

Nutrition

• Calories: 420 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 780mg
• Total Carbohydrate: 24g
• Protein: 28g

Try More Recipes:

Green Chili Chicken Casserole

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Cheesy creamy Green Chili Chicken Casserole made with tender shredded chicken, soft corn tortillas, and mild green chilies ready in just 45 minutes. This comforting layered dinner is incredibly simple to prep and guaranteed to satisfy everyone on busy weeknights.

Ingredients

• 3 cups cooked shredded chicken

• 2 (4.5 oz) cans chopped green chilies, undrained

• 1 cup sour cream

• 1 (10.5 oz) can cream of chicken soup

• 1/2 cup diced white onion

• 1 tsp ground cumin

• 1/2 tsp garlic powder

• 12 small corn tortillas, cut into quarters

• 3 cups shredded Monterey Jack cheese, divided

Directions

• 1. Prep the oven: Preheat your oven to 350F and lightly grease a 9×13 inch baking dish with non-stick cooking spray.
• 2. Mix the filling: In a large bowl, stir together the shredded chicken, green chilies, sour cream, cream of chicken soup, onion, cumin, garlic powder, and 1 cup of the cheese.
• 3. Assemble the first layer: Spread half of the quartered corn tortillas evenly across the bottom of the prepared baking dish.
• 4. Add the chicken: Spoon half of the chicken mixture over the tortillas, spreading it out in an even layer.
• 5. Repeat the layers: Add the remaining tortillas followed by the remaining chicken mixture.
• 6. Top with cheese and bake: Sprinkle the rest of the Monterey Jack cheese over the top and bake uncovered for 30 minutes until bubbly and golden brown.