Green Chile Chicken Enchilada Casserole

Who doesn’t LOVE enchiladas?! I don’t know anyone in my house that doesn’t but enchilada prep and assembly is sometimes too much work after a long day at school.

If you feel that same way at times this dinner was made for you!! All the yummy flavors in an enchilada with almost no prep work! No scooping and filling, no rolling!! Just a few stirs and you’ve got a delicious casserole.


This recipe calls for salsa verde and green enchilada, and while I haven’t tried it, I’m sure you could sub red enchilada sauce and it’d be just as tasty!


recipe slightly adapted from:

1 c. green enchilada sauce

1/2 c. light sour cream

1/2 c. non-fat plain greek yogurt

3/4 c. salsa verde

10 white corn tortillas, torn into bite sized pieces

2-3 chicken breasts, cooked and chopped

1 15 oz. can black beans, drained and rinsed

1 c. grated cheddar cheese


Preheat oven to 350 degrees.

Combine enchilada sauce, sour cream, and salsa verde in a large bowl. Whisk to combine. Add tortillas, chicken, and black beans, then mix to combine. Spray a 9×13 casserole dish with non-stick spray, then pour the mixture inside. Top with cheese, then bake for 20-25 minutes, or until golden brown and bubbly. Let rest 5 minutes before serving.


2 thoughts on “Green Chile Chicken Enchilada Casserole

  1. I make something very similar with refried black beans mixed with red enchilada sauce, layered with whole corn tortillas like lasagna. Going to add yogurt and sour cream to the bean mixture next time! Thanks!

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