It delivers pure comfort in every layer, blending tender chicken, soft corn tortillas, and melted cheese into a warm, creamy, deeply satisfying bite.
The green chiles bring gentle heat and authentic Southwestern character, adding flavor without overwhelming spice—perfect for both mild and bold palates.
The sauce-soaked tortillas mimic the soul of traditional enchiladas, but in a format that’s easier, cozier, and irresistibly scoopable.
**It’s a harmony of textures—creamy filling, soft tortillas, and a bubbly, golden cheese top—**creating a dish that feels indulgent yet familiar.
Every bite is rich but balanced, with tangy sour cream, savory chicken, and bright green chile notes all coming together beautifully.
It’s incredibly flexible and customizable, allowing for toppings like lettuce, tomatoes, jalapeños, salsa, or more cheese to suit any preference.
It’s a crowd-pleasing casserole, perfect for family dinners, potlucks, or meal prep—hearty, comforting, and universally loved.
Key Ingredients:
Shredded chicken — tender, savory, and the comforting backbone of the casserole, soaking up every layer of sauce and green chile flavor.
Green chiles — mild, aromatic heat that carries the soul of Southwestern cooking, adding brightness and depth without overwhelming spice.
Cream of chicken soup & sour cream — a velvety, creamy base that binds the casserole together and creates rich, luxurious layers.
Corn tortillas — soft, earthy, and essential to enchiladas; they absorb the sauce, becoming tender while keeping structure in every layer.
Green chile enchilada sauce — the vibrant, tangy, mildly spicy element that saturates each tortilla, infusing the dish with bold, layered flavor.
Shredded cheddar cheese — melty, sharp, and indulgent, forming a golden cap on top and weaving through the layers for irresistible richness.
Expert Tips:
Let the tortillas soften naturally in the sauce
Corn tortillas absorb moisture differently than flour. Letting them rest briefly in the enchilada sauce (or layering immediately after pouring sauce over them) helps prevent dryness and creates that signature soft, melt-in-your-mouth enchilada texture.
Combine the sauce components until fully silky before adding chicken
Whisk the cream of chicken soup, sour cream, seasoning, and enchilada sauce until completely smooth. A well-emulsified base coats the chicken more evenly and prevents grainy layers.
Season gradually—green chiles and canned soup already carry salt
Many ingredients contribute their own salinity. Taste the filling before layering to avoid an overly salty casserole. Add black pepper to enhance flavor without increasing sodium.
Always use freshly shredded cheese for the best melt
Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly shredded cheddar melts into silky pockets between the tortillas and creates a superior golden crust.
Let the casserole rest before slicing
A 5–10 minute rest is essential. It allows the creamy layers to set, prevents the filling from spilling out, and concentrates the flavors into richer, more cohesive bites.
Layer with intention
Spread the filling all the way to the edges of each tortilla layer. Even coverage prevents dry corners and ensures every bite has the perfect balance of chicken, cheese, chiles, and sauce.
Ingredients:
2 cups cooked chicken shredded or diced
2 cups shredded cheddar
⅓ cup sour cream
4 ounce canned diced green chilis drained if needed
15 ounces canned green chili enchilada sauce
12 6-inch corn tortillas
10.5 ounces cream of chicken soup
Salt and pepper to taste
Topping Options
Sour cream
Salsa
Shredded lettuce
Tomatoes
Jalapeños
Instructions
Step 1:
Preheat oven to 350 degrees F.
Step 2:
In a large bowl, mix together the cream of chicken soup, sour cream, 1/3 cup enchilada sauce, salt, and pepper.
Add chicken and diced green chilis.
Mix until everything is combined.
Step 3:
Pour 1/4 cup enchilada sauce into the bottom of an 8-inch x 8-inch baking pan and spread it out until the bottom is covered.
Use 3 tortillas to cover the bottom of the pan. I cut or tear them in half to fill gaps.
Step 4:
Spread 1/3 of the chicken mixture over the tortillas.
Cover chicken mixture with 1/3 cup enchilada sauce.
Use 3 more tortillas to cover the first layer.
Step 5:
Add another 1/3 of the chicken mixture and spread out over the tortillas.
Add 1/3 cup of enchilada sauce and 1 cup shredded cheese over the chicken mixture.
Using 3 more tortillas, cover the second layer.
Step 6:
Add remaining chicken mixture and spread over tortillas.
Add another 1/3 cup enchilada sauce over chicken mixture.
Cover the third layer with remaining tortillas.
Step 7:
Using remaining sauce, pour over the entire top of the casserole.
Try to cover as much of the tortillas as possible to keep them from drying out while the casserole bakes.
Spread the remaining cup of cheese over the top of the sauce.
Step 8:
Bake for 25 to 30 minutes, until cheese is melted and casserole nice and bubbly.
Step 9:
Remove from oven and let rest for 5 to 10 minutes before serving for easy to serve portions.
Notes:
Nutrition does not include toppings.
