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.
Do you think I could sub greek yogurt for sour cream? I never buy sour cream, but I always have greek on hand!
I have heard that Greek yogurt can curdle when cooked, so maybe try half and half?
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.
I have heard that Greek yogurt can curdle when cooked, so maybe try using half of each?
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.
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!
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.
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!!
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! :)
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!
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.
I LOVE Picky Palate! This looks super yummy too!
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 ;)
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
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! ;)
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!