Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo


Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo is quick, tasty, and made in just 1 bowl!


Raise your hand if you don’t feel like making dinner tonight!

Oh, ok. Wow. That was more of you than I thought…


Well, no worries, because I found a seriously yummy recipe that can be made mixed, baked, and on the table in 30 minutes, saving us all from falling back on take out, or worse, eating ice cream sandwiches and green olives for dinner (you’ve been there…) Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo to the rescue!


This dish from Picky Palate (awesome website, btw) combines the tangy flavors of salsa verde and green chili enchilada sauce, with thick sour cream, creamy corn tortillas, filling beans, and lean chicken breasts. It was created to solve the I don’t feel like making dinner dilemma we all face every once in awhile, and seriously – problem solved. It couldn’t be easier.


Start by raiding your fridge and pantry, because I bet you’ve got most of the ingredients already on hand.

Combine 1 cup each green chili enchilada sauce and sour cream, with 3/4 cup salsa verde in a large bowl. BTW, I loved this Herdez Salsa Verde. It was perfectly tangy and crisp.

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Whisk the ingredients together until smooth.

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Next, count out 12 corn tortillas, then rip them into bite-sized pieces.


I just kept folding the tortillas in half until I had small triangles.


To the sauce and corn tortillas, add 2 cooked and chopped chicken breasts, and 1 can drained and rinsed black beans.

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Right. Make sure you use a really large bowl!


Fold the ingredients together, then pour into a non-stick sprayed 9×13 dish. Ben’s going to be home late, so I separated ours out into an individual sized baking dish for me to eat for dinner, and a medium-sized dish to bake when he gets home. Here’s the set I haveadorable!


Sprinkle shredded cheese on top, then bake for 25 minutes, or until golden brown and bubbly!


Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo

Serves 5-6


Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo is quick, tasty, and made in just 1 bowl!


  • 1 cup green enchilada sauce
  • 1 cup sour cream (can use low-fat, or regular)
  • 3/4 cup jarred salsa verde
  • 12 white corn tortillas, torn into bite-sized pieces
  • 2 chicken breasts, cooked and chopped into bite-sized pieces
  • 1-15oz can black beans, drained and rinsed
  • 1 cup shredded colby jack cheese
  • For the Pico de Gallo:
    • 2 cups grape or cherry tomato halves
    • 2 green onions, sliced
    • 2 Tablespoons chopped cilantro
    • juice of 1 lime
    • salt & pepper


  1. 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 9x13 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. For the Pico de Gallo: Combine tomatoes, green onions, cilantro, and the juice of half the lime into a bowl. Season with salt and pepper, then stir to combine. Taste, then add the juice from the second lime half if desired.


Recipe from Picky Palate.

This recipe is courtesy of Iowa Girl Eats,


Ahhh, I am so in love with this dish! Not only is it crazy-quick, but it’s satisfying and comforting too. The corn tortillas get thick and creamy, and the whole thing just kind of reminds me of baked nachos. Automatic win.


While the casserole baked, I whipped up a quick Pico de Gallo to spoon on top for a burst of fresh flavor.


It’s just chopped grape tomatoes mixed with cilantro, green onion, lime juice, and salt & pepper. The perfect accompaniment to this pantry meal.


Whew, we made it! Now wasn’t that better than eating spray cheese and Triscuits for supper?


What do you usually turn to when you don’t feel like making dinner?

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  1. You had me at salsa verde. I wish I had a big plate of this right now!

  2. Casey 04.26.2012

    Kristin, do you think this would still be good/have the right consistency without beans? My fiance absolutely refuses to let one bean ever cross his lips. Haha.

  3. Yummy!! I love that plate too, where did you get it?

  4. Lindsey 04.26.2012

    Veggie and hummus sandwiches, or soup!

  5. Lauren 04.26.2012

    I have been craving chicken enchiladas for ages but haven’t had the energy or time to make them. This sounds perfect!

  6. Kate 04.26.2012

    My stomach is growling! This looks amazing!

  7. Toni Anne 04.26.2012

    I swear, you are going to have your own cooking show! This is AWESOME. I just made your chick fil a and honey mustard sauce. Relaxing from the exhausting 12 hour nursing shifts and making your double tree cookies today! Went running on the beach twice today :)

    I’m inspired to start a blog.

  8. i am having an “i don’t want to make dinner” kind of night and wish i had read this post before i ordered chinese!

  9. Lainie B 04.26.2012

    This does look good but we have an even easier “I don’t feel like making dinner tonight” go to recipe.. We call it BRC aka Beans, Rice & Cheese. Any style beans, rice and grated cheese served in a bowl with either salsa, hot sauce etc.. It’s actually a complete protein when put all together. :o)
    Just thought I’d share…


  10. Angela Garcia 04.26.2012

    I wonder if ground beef would work. I have no chicken :(

  11. Natalie 04.26.2012

    When I don’t feel like making dinner we usually get take out. I know I hang my head in shame, luckily it’s usually only once every 1-2 weeks.

  12. Trisha 04.26.2012

    Wow. This looks soooo good right now. I just made some yummy soup but I’m honestly not feeling it right now. This looks like it would totally hit the spot.
    My go-to when I don’t feel like making dinner is usually a buttery noodle/mac & cheese concoction. Totally healthy, obviously. ;)

  13. I love anything Mexican-inspired, so this looks great! Especially for those nights when I don’t feel like making anything :-)

    Good luck on TV tomorrow morning!!

  14. Maria W 04.26.2012

    Tonight was one of those nights where I couldn’t think of a single thing. I was looking through cookbooks for inspiration. I needed groceries, I thought. Then, my husband mentioned his apple pancakes. That’s our go-to meal, for sure. I help him make them and they are done in no time at all. My family loved them! I am copying your recipe for future reference as I’m sure they’ll like it, too! Thanks!

  15. Angela 04.26.2012

    I’m sad to say…our go to dinner when I’m completely tired and not in the mood to cook is- Pizza Hut delivery! ;)

  16. wowsahs! what a great idea! Easy, quick, and the flavor combination sounds killer..definitely my go to on the next..”I dont want to cook night”.

    I bet this would be good to prepare ahead of time and freeze too..then you REALLY have it ready for a night you dont want to cook!! hah

  17. JennP 04.26.2012

    My only 2 ingredients on a “don’t want to cook” night are a telephone and a take out menu! You put me to shame ;)

  18. I LOVE Picky Palate! This looks super yummy too!

  19. Heidi 04.27.2012

    I can’t wait to try this, just made my grocery list. I love your blog and your dishes :) Can you tell me who they are made by and where you bought them.

  20. Maegan 04.27.2012

    This is one of my favorite tex mex and casserole dishes — it’s so creamy, gooey, delicious, and comforting! Thanks to your photos, I think I’ll have to make it again this weekend. :) And I love, love, love the salsa verde by Herdez. I randomly picked up a couple cans at my local market last summer and I haven’t bothered trying any other brand since!

  21. Christy 04.27.2012

    This looks very awesome! I only wish I could get my family to eat it!

    I moved from Iowa 10 years ago and miss Hy-Vee and AE!! Your pictures make me want to go visit just for groceries! :)

  22. Kari 04.27.2012

    From one fellow Iowagirl to another, this is awesome. I know there are 4,329 different spins on this casserole but you have the knack of making it look not only delicious but really easy. And yes, I love the Herdez brand as well. For those questioning what to use if cooked chicken isn’t an option , I would suggest subbing canned chicken (not so bad really in a recipe like this) or a couple small cans of whole green chilies chopped.

    • Megann 02.14.2013

      Wow, great idea with the chiles! My mom is a vegetarian and is coming to visit for an extended stay. I LOVE this recipe and you’ve helped me figure out my chicken sub! THANKS!!

  23. Elyse 04.27.2012

    My boyfriend and I normally order in thai or go out when the urge to cook isn’t there. We look up any special deals in our area, or sometimes go with the take and bake pizza paired with a salad. This looks amazing though as we are both total mexican good junkies!

  24. Kristin from MN 04.27.2012

    This looks so good!!! When I don’t want to cook, we usually just have a frozen pizza or a Schwan’s meal kit or some other Schwan’s product.

  25. nicole 04.27.2012

    I wonder how this would work if you subbed plain non-fat greek yogurt for the sour cream? I’ve been using that switch a lot lately.

    • Iowa Girl Eats 04.27.2012

      I have heard that Greek yogurt can curdle when cooked, so maybe try using half of each?

  26. Tracy 04.27.2012

    Do you think I could sub greek yogurt for sour cream? I never buy sour cream, but I always have greek on hand!

    • Iowa Girl Eats 04.27.2012

      I have heard that Greek yogurt can curdle when cooked, so maybe try half and half?

  27. Tricia 04.27.2012

    Oreos!!! i know horrible but I love them

  28. Love the title. This is absolutely perfect for work nights when I come home strolling in at 7PM and I’m starved like I haven’t eaten for days!

  29. This looks phenomenal!!! You know what I’m thinkin’ here —> plain Chobani for the sour cream ;) May have to happen soon!

  30. […] mean the title hooked me and I just knew the post was heaven sent… “I Don’t Feel Like Making Dinner” Dinner (click for the recipe)… **I was nodding my head as I read the post totally agreeing with the […]

  31. Katherine 05.06.2012

    Those plates are positively amazing! Where and when did you get them? I want them!

  32. […] Green Chili Chicken Enchiladas from Iowa Girl Eats […]

  33. Rachel 06.06.2012

    I just made this, and it was fantastic!! Subbed non-fat plain Greek yogurt for the sour cream, and it turned out great. Delish!

  34. Kendal 08.16.2012

    I’ve done a similar version of this with just the Herdez salsa verde (no enchilada sauce) and cream cheese for the creaminess factor and used sour cream as an optional topping. Haven’t made it in a while, I think I will tomorrow – thanks for the reminder!

  35. Laura Martin 10.29.2012

    Love the plate, it makes your delicious creation look even more delicious! Can’t wait to try it. Yum!

  36. Sarita 02.21.2013

    Can I oom this and freeze it? Or should I make it,freeze it then cook it? Trying to get some meals together for son and DIL for meals after thir baby arrives -hopefully within to week! Thnk you.

    • Iowa Girl Eats 02.22.2013

      Hmmm, I would probably freeze then partially thaw in the fridge, and then bake!

      • Sarita 02.22.2013

        How in the heck did you read what I typed! You are good! Anyway thanks for info.

  37. Laura 04.24.2013

    My family absolutely loves this! I have probably made it a dozen times this past year. I am doing a meal swap with a group of ladies and want to make sure to impress them but I am concerned about I would prepare and then freeze it for them so it is still great/fresh? Have you done this before? Do I just put it all together and then freeze it without baking? Or bake it completely and have them just thaw/warm it up? I worried the tortillas will get soggy. THANKS!

    I didn’t overlook the question above about freezing:)…I just didn’t know if you had updated information!

    • Iowa Girl Eats 04.24.2013

      Hey Laura! I don’t have any updated info but I don’t think the tortillas will get soggy if they freeze then partially thaw and bake!

  38. […] Recipe and Photo credit to […]

  39. ameyknits 01.05.2014

    DO you have any idea about the volume of chicken you used (or even the weight)? I’m going to try this with chicken thighs and I’m bad at substitutions when there aren’t exact measurements given.
    Sincerely, a pretty strict recipe follower.

  40. […] Recipe and Photo credit to […]

  41. Jean 03.01.2014

    This casseroles looks delicious. I am planning on making it but am having a bit of a problem locating salsa verde and enchilada sauce at two of the grocery stores near me. I live in Canada in a fairly large city; some of the brands you have available aren’t up here but I am sure I can find another brand at some other store in the city here. I’ll keep looking. I was hoping to make this casserole this weekend so I may make a substitution for the sauces and see how it turns out. Can you tell me what the salsa verde taste like and also what the consistency and taste of the enchilada sauce is. Thanks

  42. Danabee 06.01.2014

    This was great! Even the Little Picky One ate it! I added about 1.5 cups of frozen corn because that was the only way there was going to be a veggie on the table tonight.

  43. Kayla 07.11.2014

    This is great!!!
    I decided to make these in single serving pans so I could freeze them and then just pop them in the oven making it an even quicker dinner on nights when I really don’t want to cook. I try to put it in the fridge in the morning before I go to work so I can just cook it at the normal temp and time when I get home:)

  44. Angela Leopold 05.22.2015

    I am making this tonight :)! Only have cheddar cheese…Will that be okay or should I make a run to the store?

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