The Green Chile and Chicken Mock Enchilada Casserole is one of those weeknight miracles that’s hearty, creamy, and mildly spicy—yet so incredibly easy to put together. You get all the classic enchilada flavors layered into a satisfying bake, without any rolling or fuss. It’s comfort food that’s both crowd-pleasing and adaptable, perfect for sharing at family dinners or potlucks. The gentle heat from the green chiles mingles with juicy chicken, melty cheese, and soft corn tortillas for a cozy Tex-Mex dish you’ll crave again and again.
Ingredients You’ll Need
This recipe shines because of its simple, wholesome ingredients—each one playing a crucial role in building those creamy, zesty layers that make the Green Chile and Chicken Mock Enchilada Casserole unforgettable. Don’t skip a thing: every element adds unique texture, flavor, or color to the final dish.
- Shredded cooked chicken breast (2 cups): Rotisserie chicken is ideal for speed, tenderness, and big flavor payoff.
- Canned diced green chiles (10 oz): For gentle warmth, mild tang, and vibrant flecks of color—don’t be afraid of the chiles, even kids love them!
- Sour cream or Greek yogurt (1 cup): Adds luscious creaminess; use Greek yogurt if you want a protein boost or a lighter taste.
- Cream of chicken soup (10.5 oz can): Makes the sauce rich and comforting; homemade white sauce works as a swap if you want to skip canned.
- Garlic powder (1/2 teaspoon): Just enough for a subtle echo of savory depth.
- Cumin (1/2 teaspoon): That unmistakable Tex-Mex earthiness—don’t leave it out or the casserole loses its soul!
- Salt (1/2 teaspoon): Helps every flavor in the casserole shine through.
- Black pepper (1/4 teaspoon): For a gentle, aromatic bite that wakes up the sauce.
- Monterey Jack cheese, shredded (1 1/2 cups, divided): Melts beautifully and brings a classic gooeyness to every bite.
- Corn tortillas (6 small, quartered): These layer into the casserole for a rustic texture and hold up even after baking.
- Fresh cilantro, chopped (1/4 cup, optional): Sprinkle over as an optional, fragrant finish for a pop of herbal brightness.
How to Make Green Chile and Chicken Mock Enchilada Casserole
Step 1: Prep the Baking Dish
Start by preheating your oven to 375°F (190°C) for the perfect melt and golden topping. A quick spritz of nonstick spray on your 8×8-inch baking dish ensures that every creamy, cheesy bite of Green Chile and Chicken Mock Enchilada Casserole lifts out easily—no sticking, no stress!
Step 2: Mix the Sauce and Filling
In a large bowl, combine the diced green chiles, sour cream (or Greek yogurt), cream of chicken soup, garlic powder, cumin, salt, and black pepper. Stir until the mixture is smooth and creamy. Next, fold in the shredded chicken and 1 cup of the Monterey Jack cheese. This is where the magic starts—the savory sauce hugs every strand of chicken and hints at the irresistible flavors to come.
Step 3: Layer the Casserole
Scatter half of the tortilla quarters across the bottom of your greased dish. Top with half of the chicken mixture, spreading gently to cover. Repeat with the rest of the tortillas and finish with the remaining chicken mixture. This layered approach lets the tortillas absorb just the right amount of sauce, keeping the Green Chile and Chicken Mock Enchilada Casserole toothsome and hearty.
Step 4: Top and Bake
Sprinkle the remaining 1/2 cup of Monterey Jack cheese evenly over the top—don’t be shy! Cover with foil and bake for 20 minutes. Then remove the foil and continue baking for another 10 minutes, until the cheese bubbles and turns just a little golden at the edges. Let the casserole rest for 5 to 10 minutes after baking to set the layers—it’ll be easier to serve and even more delicious.
Step 5: Garnish and Serve
If you’re a fan of fresh herbs, shower your Green Chile and Chicken Mock Enchilada Casserole with chopped cilantro right before digging in. This final touch brings a lively pop of green and an irresistible aroma that’s pure Tex-Mex comfort.
How to Serve Green Chile and Chicken Mock Enchilada Casserole
Garnishes
Finish each serving with a sprinkle of chopped cilantro, a dollop of extra sour cream, or even some sliced scallions for crunch. If you want to amp up the fiesta, a few slices of avocado or a little salsa fresca lend an extra burst of color and bright flavor. These simple toppings elevate your casserole and make each plate feel special.
Side Dishes
The creamy, cheesy casserole pairs beautifully with classic sides like a crisp green salad, tangy pickled onions, or a simple Mexican rice. Try refried beans or grilled veggies for a heartier plate. These easy additions round out the meal, making your Green Chile and Chicken Mock Enchilada Casserole the star of any Tex-Mex spread.
Creative Ways to Present
Portion the casserole into individual ramekins for a dinner-party-ready twist, or serve scoops in taco shells for a fun hand-held option. For potlucks or family buffets, let everyone top their portion with custom garnishes from a little “enchilada bar.” However you serve it, this casserole is sure to impress!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Green Chile and Chicken Mock Enchilada Casserole to an airtight container. Keep it in the refrigerator for up to 4 days. The flavors continue to meld and get richer, so leftovers are amazing microwaved for lunch or a quick dinner.
Freezing
To freeze, assemble the unbaked casserole in a freezer-friendly dish, cover tightly with foil, and freeze for up to two months. When ready to enjoy, simply thaw overnight in the refrigerator—then bake as directed. It’s a lifesaver for busy nights!
Reheating
Warm individual servings in the microwave until heated through, or cover the baking dish with foil and heat in a 350°F oven until bubbly. Add a splash of milk or broth if the casserole seems dry after storing to bring back that luscious, just-baked texture.
FAQs
Can I make the Green Chile and Chicken Mock Enchilada Casserole ahead of time?
Absolutely! You can assemble the casserole up to 24 hours in advance. Store it covered in the fridge, then bake when you’re ready. It makes hosting or prepping weeknight meals a breeze.
Is this recipe gluten free?
It can be! Make sure to use a gluten-free cream of chicken soup and check that your corn tortillas are certified gluten free. With those swaps, the dish fits perfectly into a gluten-free menu.
Can I use flour tortillas instead of corn tortillas?
You can, but corn tortillas offer a more authentic texture and hold up well in this bake. Flour tortillas will become softer and may get a bit mushy, but if you love them, go for it!
What other cheeses work well in this casserole?
Feel free to mix things up! Pepper Jack, cheddar, or a blend of Mexican cheeses all melt beautifully and give different flavor twists to your Green Chile and Chicken Mock Enchilada Casserole.
How spicy is this casserole?
The canned green chiles are mild and add just a gentle kick, making the casserole family friendly. Want more spice? Stir in a pinch of cayenne or use hot green chiles for extra heat.
Final Thoughts
I can’t recommend the Green Chile and Chicken Mock Enchilada Casserole enough—it’s the kind of dish that wins rave reviews from everyone who tries it. Whether you’re cooking for family, friends, or just want leftovers that actually taste better the next day, this casserole delivers easy Tex-Mex comfort any time of year. Give it a try, and don’t be surprised if it becomes a cherished favorite at your table too!
Print
Green Chile and Chicken Mock Enchilada Casserole Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the flavors of enchiladas without the hassle of rolling in this Green Chile and Chicken Mock Enchilada Casserole. Layers of tender chicken, green chiles, and gooey cheese make this a Tex-Mex favorite!
Ingredients
For the Casserole:
- 2 cups shredded cooked chicken breast
- 1 can (10 oz) diced green chiles
- 1 cup sour cream (or Greek yogurt for higher protein)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Monterey Jack cheese (divided)
- 6 small corn tortillas (cut into quarters)
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- Mix Ingredients: In a large bowl, combine green chiles, sour cream, cream of chicken soup, garlic powder, cumin, salt, and pepper. Mix until smooth. Add shredded chicken and 1 cup of cheese.
- Layer Casserole: Layer half of the tortilla quarters, then half of the chicken mixture in the baking dish. Repeat with remaining tortillas and chicken. Top with remaining cheese.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes until bubbly. Let rest before serving. Garnish with cilantro.
Notes
- Use rotisserie chicken for convenience.
- You can substitute the soup with a homemade white sauce if preferred.
- This dish freezes well before baking—just thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 casserole
- Calories: 430
- Sugar: 3g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 95mg
