If you’re craving the comforting flavors of classic enchiladas but want something faster, lighter, and still absolutely packed with flavor, this Green Chile and Chicken Mock Enchilada Casserole is destined to become your new go-to. Shredded chicken, creamy cheese, zesty green chiles, and salsa verde all mingle together beneath a melty, golden layer—each bite is hearty, tangy, and loaded with just the right amount of kick. Best of all, this family-friendly bake comes together in less than an hour, making it perfect for busy weeknights or cozy weekends at home.
Ingredients You’ll Need
Every component in this Green Chile and Chicken Mock Enchilada Casserole brings something special to the party—flavor, creaminess, a pop of color, or that irresistible gooey cheese pull. Here’s what you’ll need to gather before you get cooking:
- Cooked shredded chicken: Rotisserie chicken saves time and soaks up all the flavorful sauce beautifully—feel free to sub in turkey or ground chicken if that’s what you have.
- Diced green chiles: These little cans pack a mild but zippy punch, infusing each layer with classic Southwestern flair.
- Sour cream: Adds luxurious tang and helps create that velvety sauce everyone loves in a casserole.
- Cream cheese (softened): The secret ingredient to an ultra-creamy, dreamy texture—just make sure it’s softened for easier blending.
- Salsa verde: Fresh, bright, and slightly tart, this green salsa ties together all the flavors and prevents the casserole from feeling heavy.
- Cumin: Infuses the filling with warmth and earthiness which sets off the chile flavor perfectly.
- Garlic powder: A quick sprinkle wakes up the flavors without hassle or biting into any raw garlic.
- Salt: Just a touch heightens all the other seasonings—taste as you go!
- Shredded Monterey Jack cheese: Melty, mild, and stretchy, this cheese is the crowning glory and helps everything meld together.
- Low-carb tortillas (or regular): Tear them up for easy layers—the soft, soakable base for all that creamy filling; swap in gluten-free if desired.
- Chopped cilantro and sliced green onions (optional): Vibrant, fresh garnishes that give your casserole a lovely finish.
How to Make Green Chile and Chicken Mock Enchilada Casserole
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). While that’s warming up, give your baking dish a quick spritz of nonstick spray or a light brush of oil—you want easy serving and zero sticking. This step gets you and your Green Chile and Chicken Mock Enchilada Casserole off to a smooth start.
Step 2: Mix the Filling
In a large mixing bowl, combine your shredded chicken, diced green chiles, sour cream, softened cream cheese, salsa verde, cumin, garlic powder, salt, and 1 cup of the Monterey Jack cheese. Stir well, making sure the cream cheese blends in fully for the creamiest texture. The aroma at this stage is already irresistible!
Step 3: Layer Tortillas and Filling
Cut or tear your tortillas into bite-sized pieces—it doesn’t need to be precise, just make sure they’re easy to layer and scoop. Arrange half of the tortilla pieces on the bottom of your prepared baking dish, covering the surface. Spoon half of your chicken mixture over the top and spread it out evenly. This creates that “enchilada” experience with every bite.
Step 4: Repeat the Layers
Repeat the tortilla and chicken filling layer once more with your remaining tortillas and chicken mixture. Don’t worry about perfection—rustic layers meld together beautifully as the casserole bakes. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top in a generous, mouthwatering blanket.
Step 5: Bake to Golden, Bubbly Perfection
Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. Uncover and continue baking for 10 to 15 more minutes—the result should be a bubbly, golden crust that makes this Green Chile and Chicken Mock Enchilada Casserole truly irresistible. Let it cool for about five minutes before serving so the layers can settle and the slices hold together gorgeously.
How to Serve Green Chile and Chicken Mock Enchilada Casserole
Garnishes
Once your casserole comes bubbling out of the oven, don’t forget the finishing touches! A flurry of chopped cilantro and sliced green onions instantly brightens the plate and gives each serving a little burst of freshness—a simple way to make your Green Chile and Chicken Mock Enchilada Casserole look as great as it tastes.
Side Dishes
This savory casserole shines with classic sides like a crisp green salad, spiced roasted sweet potatoes, or a scoop of Mexican-style cauliflower rice for a lighter touch. It’s also delicious alongside guacamole, pico de gallo, or a dollop of extra salsa verde for those who crave a bit more zing.
Creative Ways to Present
Portion your Green Chile and Chicken Mock Enchilada Casserole into individual ramekins for an elegant dinner party twist, or serve it family-style in the center of the table with a basket of warm tortillas for scooping. For a fun brunch spin, top each serving with a fried or poached egg and a sprinkle of cotija cheese.
Make Ahead and Storage
Storing Leftovers
Got extra Green Chile and Chicken Mock Enchilada Casserole? Lucky you! Let the casserole cool, cover the dish tightly or transfer leftovers to an airtight container, and store in the refrigerator for up to 4 days. The flavors deepen as it sits, making cold leftovers almost as good as when freshly baked.
Freezing
This casserole freezes like a dream, so it’s perfect for meal prep. Wrap the unbaked or fully cooled baked casserole tightly in foil and plastic wrap, then freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight before reheating for the freshest flavor and best texture.
Reheating
To reheat, cover individual portions or the baking dish with foil and warm in a 350°F oven until hot throughout, about 20 to 25 minutes. For quick lunches, microwave individual servings on medium power in short bursts, stirring gently to keep the cheese tender and gooey.
FAQs
Can I use a different cheese if I don’t have Monterey Jack?
Absolutely! Pepper Jack adds a kick, Colby Jack melts beautifully, and even cheddar will work if that’s what you have—just be aware that cheddar will bring a stronger flavor to the Green Chile and Chicken Mock Enchilada Casserole.
What’s the best way to make this gluten-free?
Simple swap alert! Use your favorite gluten-free tortillas in place of the regular kind and double-check that all your ingredients (especially the salsa and chiles) are labeled gluten-free for a safe and delicious Green Chile and Chicken Mock Enchilada Casserole experience.
Can I add more veggies or other proteins?
Definitely! Add sautéed onions, bell peppers, spinach, black beans, or even corn to bulk it up and sneak in more color. Leftover turkey, ground beef, or even tofu can also be substituted for the chicken in this versatile Green Chile and Chicken Mock Enchilada Casserole.
How spicy is this casserole?
It’s generally mild, but that can change based on the salsa verde and green chile variety you use. If you like heat, toss in some diced jalapeños or a spicier salsa; if you prefer it mild, stick to the original combo.
Can I assemble the casserole in advance?
Absolutely! Assemble the Green Chile and Chicken Mock Enchilada Casserole up to 24 hours ahead, cover tightly, and refrigerate. Bake just before serving—just add a few extra minutes to the bake time if starting from cold.
Final Thoughts
This Green Chile and Chicken Mock Enchilada Casserole brings together the best parts of Tex-Mex comfort food—creamy, savory layers, bubbly cheese, and just enough heat. Give it a try and see how quickly it disappears at your table. I can’t wait for you to savor this new favorite!
Print
Green Chile and Chicken Mock Enchilada Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
This Green Chile and Chicken Mock Enchilada Casserole is a flavorful and easy-to-make dish that combines tender shredded chicken with creamy cheeses, green chiles, and zesty salsa verde. Perfect for a comforting weeknight dinner or a crowd-pleasing meal.
Ingredients
For the Casserole:
- 2 cups cooked shredded chicken
- 1 can (4 oz) diced green chiles
- 1 cup sour cream
- 1/2 cup cream cheese (softened)
- 1/2 cup salsa verde
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 1/2 cups shredded Monterey Jack cheese (divided)
- 6 low-carb tortillas (or regular if preferred)
- Chopped cilantro and sliced green onions for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Mix the filling: In a large bowl, combine the shredded chicken, green chiles, sour cream, cream cheese, salsa verde, cumin, garlic powder, salt, and 1 cup of shredded cheese.
- Layer the casserole: Cut or tear the tortillas into bite-sized pieces. Grease a 9×13-inch baking dish and layer half of the tortilla pieces on the bottom. Spread half of the chicken mixture over the tortillas. Repeat with remaining tortillas and chicken mixture.
- Add cheese and bake: Sprinkle the remaining 1/2 cup of cheese over the top. Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10–15 minutes until bubbly and golden.
- Serve: Let cool for 5 minutes before serving. Garnish with cilantro and green onions if desired.
Notes
- Use rotisserie chicken for a quick shortcut.
- This casserole is versatile and can be made with leftover turkey or cooked ground chicken.
- For a spicier kick, add jalapeños or use a hot green chile salsa.
Nutrition
- Serving Size: 1/6 casserole
- Calories: 410
- Sugar: 3g
- Sodium: 590mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
