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 easy dish combines the tangy flavors of salsa verde and green chili enchilada sauce, with sour cream, corn tortillas, black beans, and chicken breasts one seriously simple, toss together casserole. It couldn’t be easier.
Start by combining 1 cup each green chili enchilada sauce and sour cream, with 3/4 cup salsa verde in a large bowl.
Whisk the ingredients together until smooth.
Next, count out 12 corn tortillas, then rip them into bite-sized pieces.
You can chop them uniformly, or keep folding the tortillas in half until you get small triangles.
To the sauce and corn tortillas, add 2 cooked and chopped chicken breasts, and 1 can drained and rinsed black beans.
Fold the ingredients together, then pour into a non-stick sprayed 9×13 dish, or 2 smaller baking dishes.
Sprinkle shredded cheese on top, then bake for 25 minutes, or until golden brown and bubbly!
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 bakes, whip 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 and pepper. The perfect accompaniment to this pantry meal.
Equipment
Ingredients
- 1 cup green enchilada sauce
- 1 cup sour cream
- 3/4 cup jarred salsa verde
- 12 white corn tortillas, torn into bite-sized pieces
- 2 chicken breasts, ~1lb, cooked then chopped into bite-sized pieces
- 15 oz can black beans, drained and rinsed
- 1 cup shredded colby jack cheese
For the Pico de Gallo:
- 2 cups grape or cherry tomatoes, halved
- 2 green onions, sliced
- 2 Tablespoons chopped cilantro
- 1 lime
- salt and pepper
Directions
- Preheat oven to 350 degrees. Add enchilada sauce, sour cream, and salsa verde to a large mixing bowl then 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 10 minutes before serving.
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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This is a family favorite! I make some substitutions–can of chicken (12.5 oz size) and I add about 1/2 C corn in addition to 1/2 a can of black beans, I use 6 tortillas, 1/2 C enchilada sauce and 1/2 C salsa. I use the salsa that is open at the time–sometimes it is red and other times it is green. I use green enchilada sauce when I can find it and red most of the time. I measure the shredded cheese by the handful, one in the dish and one on top to melt 5 minutes before it is warmed through. Again I use what I have–sometimes it is cheddar, other times it is Colby jack or monterey jack or bagged “Mexican” cheese. This makes 3 very generous portions.
I’m so happy this is a go-to of yours that you can always modify to work with what you happen to have on hand, Rebecca!! Thank you so much for your feedback and recipe rating – I really appreciate it!
I am making this tonight :)! Only have cheddar cheese…Will that be okay or should I make a run to the store?
I think it should turn out just fine! :)