Monday Meal: Green Chicken Enchilada Casserole

The only thing good about Super Bowl Sunday–albeit from a Bronco fan’s point of view–was the Green Chicken Enchilada Casserole that I served at half time! And, boy did we need some sustenance at that point. . .

Enchilada Casserole

This is one of those “trifecta meals”– a meal that you can easily put together, it appeals to almost everyone, and it makes you look like a really good cook.

The recipe is from my mother-in-law, Lucy. About six years ago she asked me to make a recipe/photo book of her family’s favorite dishes. It was both a labor of love–and an amazing resource. Lucy has eight children–six of them boys!–so she knows a lot about getting a meal on the table for a large, hungry crowd. Grandma Lucy

The other good thing about this recipe is that I use left over chicken cut up into bite-size pieces (or turkey from the holidays) and put into small freezer bags. Then I always have some chicken/turkey already cooked and ready to add to the recipe. Literally this can be on the table in an hour!


Green Chicken Enchilada Casserole

It is nice to let people "personalize" their serving. I serve the casserole with salsa, avocados chunks, and either sour cream or plain yogurt. Open a Corona and ENJOY!


  • 3-4 chicken breasts cut into bite-size pieces (I also use any left over chicken or turkey)
  • 1 TB olive oil for cooking chicken
  • 1 small onion diced
  • 1 8 oz package of cream cheese
  • 1 small can diced green chiles
  • 1 can of Rotel tomatoes (if I'm making this for people who don't like things spicy, I substitute for a can of diced tomatoes)
  • 3 cans green enchilada sauce
  • 1-2 cups shredded cheddar cheese
  • 12 corn tortillas (you might need more or less depending on the size of your tortillas)


  • Preheat oven to 350 degrees.
  • If your chicken is not cooked heat a large skillet over medium-high heat adding the olive oil and chicken. Cook chicken until it is no longer pink. Remove chicken to a plate and add a little more oil and cook the onion until soft, scrapping chicken bits that might be stuck to the pan.
  • Add the cream cheese, green chiles and tomatoes. Stir constantly until the cream cheese has melted.
  • Add the chicken to the skillet and mix well.
  • Line the bottom of a 9x13 baking dish with corn tortillas, overlapping them if necessary.
  • Pour one can of green enchilada sauce over tortillas.
  • Pour chicken mixture over the tortillas, roughly spreading until evenly distributed.
  • Cover the mixture with another layer of corn tortillas.
  • Pour two more cans of green enchilada sauce to cover the tortillas.
  • Top with shredded cheddar cheese.
  • Bake uncovered for 45 minutes.
  • When the cheese is melty and brown, remove from the oven and let the casserole set for about 10 minutes.






I am a mother of two sets of twins and a singleton. I explore the wild world of multiples and provide resources for other parents of multiples.
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