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This easy Green Chicken Enchilada Casserole is loaded with shredded chicken, cooked rice, zesty green enchilada sauce, and melted Monterey Jack cheese. Quick and easy to make, it’s perfect for busy weeknights and a delicious way to repurpose leftover chicken and rice.
Chicken Enchilada Casserole
This Green Chicken Enchilada Casserole is a cherished family meal, brimming with comfort and flavor. Featuring tender chicken, rice, green enchilada sauce, and a cheesy finish, it’s a fantastic twist on the classic.
Be sure to explore our blog for more delicious casserole recipes like Chicken Tater Tot Casserole, Spinach Artichoke Chicken Casserole, Chicken Bacon Ranch Casserole, and Chicken Cordon Bleu Casserole!
You’ll Need
- Cooked Chicken: Need cooked chicken for this easy, cheesy casserole dish? Our Boiled Chicken Method makes it simple and foolproof. Shredded or cubed chicken both work well.
- Cooked Rice: Any variety of cooked rice will work in this recipe. White rice, brown rice, or even quinoa can be used based on your preference.
- Green Enchilada Sauce: Look for canned green enchilada sauce in the international aisle of your grocery store. You can also make homemade green enchilada sauce if you prefer.
- Taco Seasoning: You can use store-bought or homemade Taco seasoning.
- Ground Black Pepper: Adjust the amount to suit your taste.
- Ground Onion Powder and Ground Garlic Powder: These add savory flavor to the casserole.
- Salt: Add salt as needed to enhance the flavors of the dish.
- Shredded Cheese: Monterey Jack or cheddar cheese work well in this recipe. You can use a combination of both or substitute with your favorite cheese variety.
How To Make Chicken Enchilada Casserole
Preheat the oven to 350°F . Grease a 2-quart casserole dish.
Combine chicken, rice, enchilada sauce, Taco seasoning, pepper, onion powder, garlic powder, salt, and 1 cup of shredded cheese in a large bowl. Spread the mixture evenly in a 2-quart baking dish, then sprinkle the remaining cheese on top.
Bake (uncovered) until the dish is heated thoroughly and the cheese is melted, approximately 20-30 minutes.
Top the dish with sliced avocado, diced tomatoes, tortilla chips, and cilantro.
Topping Ideas
- Sliced avocado
- Diced tomatoes
- Tortilla chips or strips
- Sour cream
- Chopped cilantro
- Sliced jalapenos
- Salsa or pico de gallo
- Shredded lettuce
- Extra shredded cheese
Can I Prep This Casserole in Advance?
- Prepare the casserole as directed, mixing the chicken, rice, enchilada sauce, seasonings, and cheese in a large bowl.
- Spread the mixture evenly in a casserole dish.
- Instead of baking immediately, cover the casserole dish tightly with plastic wrap or aluminum foil and refrigerate.
- When ready to bake, remove from the refrigerator and allow it to sit at room temperature for about 10-15 minutes while the oven preheats.
- Bake according to the recipe instructions, adding a few extra minutes to account for the chilled ingredients.
What to serve with Green Chicken Enchilada Casserole
- Refried Beans: Creamy and comforting, refried beans are a staple in Mexican cuisine.
- Corn Salad: A refreshing side dish made with corn, bell peppers, onions, and cilantro, dressed with lime juice and olive oil.
- Corn and Black Bean Salsa: A protein-packed salsa made with black beans, corn, avocado, and a tangy vinaigrette.
- Guacamole: Creamy and delicious, guacamole is the perfect accompaniment to this casserole.
- Fruit Salad: A light and refreshing option to balance out the richness of the casserole.
Storage
- Refrigerator: Allow the casserole to cool completely before covering it tightly with plastic wrap or aluminum foil, or transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezer: If you want to freeze the casserole for longer storage, make sure it is completely cooled. Wrap it tightly with plastic wrap and then aluminum foil, or place it in a freezer-safe container. Label with the date and store in the freezer for up to 2-3 months.
Reheating
To reheat Green Chicken Enchilada Casserole, preheat the oven to 350°F (175°C). If the casserole is refrigerated, remove it from the refrigerator and let it sit at room temperature for about 10-15 minutes. Cover the casserole dish with aluminum foil and place it in the preheated oven. Reheat for 20-25 minutes, or until heated through. If reheating from frozen, remove the plastic wrap and cover the casserole with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 45-60 minutes, or until heated through. Once heated, remove from the oven and serve.
More Easy Chicken Dinner Casseroles
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Green Chicken Enchilada Casserole
Ingredients
- 3 cups cooked chicken, shredded or cubed
- 3 cups cooked rice
- 2 10 oz. cans green enchilada sauce
- 2 teaspoons Taco seasoning
- ½ teaspoon ground black pepper
- ½ teaspoon ground onion powder
- ½ teaspoon ground garlic powder
- Salt, as needed
- 2 cups shredded Monterey Jack or cheddar cheese, divided
Serving
- Sliced avocado or guacamole
- Tortilla chips
- Chopped fresh cilantro
- Diced tomatoes or pico de gallo
- Sliced jalapenos, for an extra kick
- Chopped green onions or scallions
- Crumbled queso fresco or shredded cheese
- Salsa verde or your favorite hot sauce for extra flavor
Equipment
- 2- quart casserole dish, I used 10. 5″ X 7. 5″ staub casserole
Instructions
- Preheat the oven to 350°F . Grease a 2-quart casserole dish.
- Mix the chicken, rice, enchilada sauce, Taco seasoning, pepper, onion powder, garlic powder , salt and 1 cup of shredded cheese in a large bowl. Spread the mixture evenly in a 2-quart casserole dish. Sprinkle the remaining cheese on top.
- Bake (uncovered) until it is heated thoroughly and the cheese is melted, about 20-30 minutes.
- Top with sliced avocado, diced tomatoes, tortilla chips and cilantro.
- Serve and enjoy!
Notes
Storage
- Refrigerator: Allow the casserole to cool completely before covering it tightly with plastic wrap or aluminum foil, or transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezer: If you want to freeze the casserole for longer storage, make sure it is completely cooled. Wrap the casserole tightly with plastic wrap and then aluminum foil, or place it in a freezer-safe container. Label with the date and store in the freezer for up to 2-3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This casserole was a game-changer! The green enchilada sauce added a nice tangy kick, and the chicken was perfectly tender. My family devoured it!
That’s amazing to hear, Daniela! The green sauce really does bring it all together. So glad your family loved it!