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Creamy Green Chili Chicken Casserole - Cozy, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked, shredded chicken (rotisserie works great)
  • 1 tablespoon olive oil or butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 (4-ounce) cans diced green chiles, drained (mild or hot to taste)
  • 1 (10-ounce) can green enchilada sauce
  • 1/2 cup chicken broth
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded Monterey Jack cheese (or pepper jack for extra heat)
  • 1 cup shredded cheddar cheese
  • 8–10 small flour tortillas or 12 corn tortillas, cut into quarters (or leave whole for layering)
  • Fresh cilantro, chopped (optional)
  • Lime wedges, for serving (optional)

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Warm a large skillet over medium heat. Add olive oil, then cook the onion for 3–4 minutes until softened. Stir in the garlic and cook 30 seconds, just until fragrant.
  3. Add the green chiles, enchilada sauce, and chicken broth. Bring to a gentle simmer.
  4. Reduce heat to low. Stir in the cream cheese cubes until melted and smooth, about 2–3 minutes. Whisk in the sour cream, cumin, chili powder, salt, and pepper. Taste and adjust seasoning.
  5. Stir the shredded chicken into the sauce to coat evenly. Turn off the heat.
  6. Assemble the casserole: Spread a thin layer of the chicken mixture across the bottom of the baking dish. Add a layer of tortillas (either quarters or whole, depending on your style). Top with more chicken mixture and a handful of both cheeses.
  7. Repeat the layers (tortillas, chicken, cheese) 2–3 times, finishing with a generous cheese layer on top.
  8. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake another 10–12 minutes, until the cheese is melted and bubbly with golden spots.
  9. Let the casserole rest for 10 minutes before slicing. This helps it set and makes serving easier.
  10. Garnish with chopped cilantro and a squeeze of lime if you like. Serve warm.