Chicken Enchilada Casserole
This chicken enchilada casserole recipe is the epitome of Mexican comfort food and about to become a new repeat favorite! It’s easy, creamy, bursting with flavor with the BEST homemade green chile sour cream sauce (without any cream soup)! This layered chicken enchilada casserole delivers all the creamy, cheesy enchilada goodness without assembling and rolling up every individual tortilla which saves you at least half the prep time. And bonus, by layering the ingredients, you get stacks of flavor and texture. To make this chicken enchilada casserole recipe, rotisserie chicken is enveloped in a homemade creamy green chile sour cream sauce then layered between corn tortillas and cheese then baked to gooey perfection to create a mountain of saucy flavor and texture in each satisfying bite. This green chicken enchilada casserole can be made ahead of time, refrigerated then baked when ready for the ultimate make-ahead dinner! If you have never had chicken enchilada casserole before, prepare to fall in love!
Servings Prep Time
12servings 25minutes
Cook Time
Servings Prep Time
12servings 25minutes
Cook Time
up close of serving chicken enchilada casserole recipe with a slice on a silver spatula
  • 3cups shredded Rotisserie chicken
  • 115 oz. can pinto beansrinsed and drained
  • 3cups shredded Monterrey Jack cheesedivided
  • 15 corn tortillascut in half if not charring
  • 2tablespoons unsalted butter
  • 2tablespoon olive oil
  • 1/2cup chopped onionmay sub 1 teaspoon onion powder
  • 4cloves garlic, mincedmay sub 1 teaspoon garlic powder
  • 1/4cup all-purpose flour
  • 2cups low sodium chicken broth
  • 1cup salsa verdeI like mild Herdez
  • 1 4 oz. can mild diced green chiliesnot drained
  • 1tsp EACH ground cumin, chicken bouillon, salt
  • 1/2teaspoon cayenne peppermore or less to taste
  • 1cup sour cream
Garnishes (Optional)
  • cilantro
  • sour cream
  • Tomatoes
  • Avocados
  • chips
  • freshly squeezed lime
  • hot sauce
  1. Preheat oven to 350 degrees F. Lightly spray a 9×13 baking dish with cooking spray.
  2. Optional: char tortillas over flame of gas burner until lightly charred in spots. Cut in half.
  3. Melt butter in olive oil over medium heat in a large saucepan. Add onion and sauté 3 minutes. Sprinkle in flour and garlic and cook for 2 minutes (it will be thick). Reduce heat to low and slowly whisk in chicken broth, followed by salsa verde, green chilies, chicken bouillon and spices. Bring to a boil then reduce to a simmer until thickened. Remove from heat and stir in sour cream until combined.
  4. Remove ½ cup enchilada sauce and spread it evenly in the bottom of the prepared baking dish (it will be thin).
  5. To the remaining sauce in the skillet, stir in chicken and beans.
  6. Layer 10 tortilla halves onto bottom of the sauce, with the straight cut edges flush against the sides of the pan, then fill the center with the other halves.
  7. Top evenly with 1/3 of the chicken mixture, followed by 1 cup of cheese. Repeat with another layer of tortillas, 1/3 chicken mixture, and 1 cup cheese. Finish with final layer of tortillas, remaining chicken mixture and remaining 1 cup cheese.
  8. Cover the pan with aluminum foil and bake at 350 degrees F for 20 minutes. Remove foil and bake an additional 15-20 more minutes, until the cheese is melted and heated through. Remove pan from oven and garnish with desired toppings.
Recipe Notes


You can make this chicken enchilada casserole recipe ahead of time for an easy bake and serve dinner!  Just note that the longer the enchiladas are refrigerated, the softer the tortillas will become so it is a good idea to either char the tortillas or better yet, use thicker tortillas like La Tortilla Factory.

  • To make ahead, prepare enchiladas according to directions, cover tightly with foil and refrigerate for up to 24 hours.
  • When ready to cook, bake according to recipe directions, increasing the baking time (with the foil on) by approximately 10 minutes or until the casserole is hot and bubbly and completely heated through.
  • You can also prep all of your toppings ahead of time by chopping and storing in airtight containers or baggies.  The guacamole (if using) will keep for up to a day without changing color very much – just make sure to press a piece of plastic wrap directly against the surface of the guac to prevent oxidation. 


Yes, you may freeze this easy chicken enchilada casserole, just be aware that the tortillas will become mush softer.  Just like make-ahead enchilada casserole, it is a good idea to char the tortillas or use thicker tortillas like La Tortilla Factory if you plan on freezing.


  • Let enchilada casserole cool completely (or freeze before baking).
  • Wrap casserole securely with plastic wrap, then with aluminum foil.
  • Label and freeze for up to 3 months.
  • When ready to eat, thaw chicken enchilada casserole completely in the refrigerator for 24 hours.
  • Bake covered at 350 degrees for 30 minutes.  Remove foil and bake an additional 15-20 more minutes, until the cheese is melted and heated through.