Green Chile Chicken Tortilla Casserole

Green Chile Chicken Tortilla Casserole – Creamy, cheesy, and packed with flavor, this casserole is the perfect weeknight dinner! Layers of tender chicken, black beans, corn tortillas, and a zesty green chile sauce come together in this easy, make-ahead recipe. Top it off with fresh cilantro and tomatoes for a crowd-pleasing meal everyone will love!

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Easy Chicken Tortilla Casserole

This Chicken Tortilla Casserole is the ultimate go-to for a busy weeknight dinner. It’s loaded with bold, zesty flavors and comes together with minimal effort, making it a lifesaver when time is short. Best of all, you can assemble it ahead of time, pop it in the oven, and have a bubbling, flavorful casserole on the table in under an hour. It’s a quick and satisfying meal that feels like a treat even on the busiest nights.

How to Make Green Chile Chicken Tortilla Chicken Casserole

This dish is super easy to make with only a few simple ingredients. In a medium saucepan, whisk together cream of chicken soup, green enchilada sauce, milk, diced green chilies, onion powder, garlic powder, chili powder, and ground cumin. Bring to a boil over medium-high heat; reduce to medium-low heat and simmer for 5 minutes—season with salt and black pepper. 

Pour one cup of the sauce in the bottom of a 9×13-inch baking dish. Add a layer of corn tortillas. Top the tortillas with shredded chicken, black beans, shredded cheese, and half of the remaining sauce. Repeat the layers. Bake in a preheated oven until bubbly. Garnish with chopped fresh cilantro and diced tomatoes.

Helpful Tips & Frequently Asked Questions

• I use rotisserie chicken in this dish. You can use any cooked chopped chicken you have on hand.
  • Chicken breasts, chicken thighs, chicken tenderloins.
  • This is a great recipe to use up any leftover grilled chicken!
• Add your favorite veggies to the casserole:
  • spinach
  • mushrooms
  • onions
  • bell peppers
  • black olives
  • green onions
• You can use any flavor of condensed cream of soup in this recipe.
  • I suggest using Unsalted Cream of Chicken & Mushroom Soupsin this dish to control the sodium.
• You can use any flavor of shredded cheese in this dish – cheddar cheese, Monterey jack cheese, or pepper jack cheese.
• Can I use flour tortillas? Yes, you can substitute flour tortillas for the corn tortillas in this recipe.
• Can I make Chicken Tortilla Casserole ahead of time? Yes! Assemble the casserole and cover the baking dish with aluminum foil. Store in the fridge for up to 3 days before baking.
  • Bring the baking dish to room temperature before baking as directed.
• Can I freeze Chicken Tortilla Casserole? Yes. Assemble the casserole and cool to room temperature. Wrap the pan with plastic wrap and aluminum foil. Store in the freezer for up to four months.
  • When ready to cook, thaw and bake as directed.
• Store leftovers in an airtight container in the refrigerator.

What to Serve with Chicken Enchilada Casserole

This dish has been on repeat at our house. The whole family loves it! Chicken tortilla casserole is a complete meal on its own, but pairing it with a few simple sides can elevate the dinner table. 

• A fresh green salad with crisp lettuce, cucumbers, and a tangy lime vinaigrette adds a refreshing crunch to balance the creamy, cheesy casserole. 
• You could also serve it with a side of Mexican rice or refried beans for a hearty addition. 
• If you’re in the mood for more texture, tortilla chips, and guacamole or a dollop of salsa are perfect complements. 
• For something cool and creamy, a dollop of sour cream or a drizzle of jalapeno ranch dressing on the casserole works wonders. 
• Round out the meal with a light dessert like fresh fruit or tres leches cake to keep the fiesta going!

No matter what you serve alongside this casserole, it is a guaranteed hit! Looking for more easy side dish ideas? Here are some popular recipes from the website:

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Green Chile Chicken Tortilla Casserole

Yield: 6 people

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Green Chile Chicken Tortilla Casserole – Creamy, cheesy, and packed with flavor, this casserole is the perfect weeknight dinner! Layers of tender chicken, black beans, corn tortillas, and a zesty green chile sauce come together in this easy, make-ahead recipe. Top it off with fresh cilantro and tomatoes for a crowd-pleasing meal everyone will love!

• 1 (10.5-oz) can cream of chicken soup
• 1 (10-oz) can green enchilada sauce
• ½ cup milk
• 1 (7-oz) can diced green chiles
• 2 tso chili powder
• 1½ tsp ground cumin
• ½ tsp salt or to taste
• 18 (6-inch) corn tortillas
• 3 cups cooked chopped chicken
• 1 (15-oz) can black beans, drained, rinsed
• 2 cups shredded Mexican cheese blend

• Preheat oven to 350ºF. Spray a 9×13-inch baking dish with nostick cooking spray.

• In a medium saucepan, whisk together cream of chicken soup, green enchilada sauce, milk, diced green chilies, onion powder, garlic powder, chili powder, and ground cumin. Bring to a boil over medium-high heat; reduce to medium-low heat and simmer for 5 minutes—season with salt and black pepper. 

• Pour one cup of the sauce in the bottom of the prepared pan. Add a layer of corn tortillas. Top the tortillas with shredded chicken, black beans, shredded cheese, and half of the remaining sauce. Repeat the layers.

• Bake for 35-40 minutes or until bubbly. Garnish with chopped fresh cilantro and diced tomatoes.

• I use rotisserie chicken in this dish. You can use any cooked chopped chicken you have on hand.
• Add your favorite veggies to the casserole:
  • spinach
  • mushrooms
  • onions
  • bell peppers
  • black olives
  • green onions
• You can use any flavor of condensed cream of soup in this recipe.
  • I suggest using Unsalted Cream of Chicken & Mushroom Soupsin this dish to control the sodium.
• Can I make Chicken Tortilla Casserole ahead of time? Yes! Assemble the casserole and cover the baking dish with aluminum foil. Store in the fridge for up to 3 days before baking.
  • Bring the baking dish to room temperature before baking as directed.
• Can I freeze Chicken Tortilla Casserole? Yes. Assemble the casserole and cool to room temperature. Wrap the pan with plastic wrap and aluminum foil. Store in the freezer for up to four months.
  • When ready to cook, thaw and bake as directed.
• Store leftovers in an airtight container in the refrigerator.

Steph