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
Diced onions
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.

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