Green Chicken Chile Casserole

Green Chicken Chile Casserole is a cozy, melty one-dish meal that blends shredded chicken, tangy green chiles, creamy sour cream, black beans and sweet corn, all held together with torn corn tortillas and a blanket of melted cheese. It’s the kind of dish I turn to when I want something effortless, comforting, and easy to scale for a family dinner or potluck.

Why you’ll love this dish

This casserole hits several marks at once: fast to assemble, budget-friendly, and forgiving if you want to swap in leftovers. The green chiles give it a bright, slightly smoky tang that keeps the dish from feeling heavy. It also keeps well, so it’s great for meal prep or a make-ahead dinner.

“A weeknight lifesaver — every bite is cheesy, slightly spicy, and full of texture. Perfect with a simple salad.” — home cook review

Perfect occasions:

• Weeknight family dinners when you want something hands-off.
• Casual potlucks or covered-dish gatherings.
• Brunches or game-day spreads when you want a warm, shareable option.

If you like layered Tex‑Mex bakes, you might also enjoy this similar comfort dish, the chicken enchilada rice casserole, which uses rice for a heartier grain element.

The cooking process explained

This recipe is straightforward: mix cooked shredded chicken with canned green chiles, sour cream, beans, corn, spices and torn corn tortillas; transfer to a greased baking dish; top with cheese and bake until bubbly. Expect about 10–15 minutes of hands-on time (more if you’re shredding chicken) and 25–30 minutes in the oven. The torn tortillas absorb some moisture and act like a binder — no separate sauce required.

What you’ll need

• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 (4 oz) can diced green chiles (mild or hot, to taste)
• 1 cup sour cream (Greek yogurt is a higher-protein substitute)
• 1 cup shredded cheese (Cheddar or Monterey Jack; use a mix for flavor)
• 1 (15 oz) can black beans, drained and rinsed
• 10 corn tortillas, torn into strips
• 1 cup corn kernels (fresh or frozen; thawed)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• Olive oil or cooking spray (for greasing the baking dish)

Ingredient notes:

• For a lighter version, swap half the sour cream for plain Greek yogurt or use reduced-fat cheese.
• To make it gluten-free, confirm the tortillas are labeled gluten-free (traditional corn tortillas usually are).

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch or similar baking dish with olive oil or cooking spray.
2. In a large bowl, combine the 2 cups shredded chicken, diced green chiles, sour cream, half of the shredded cheese, drained black beans, corn kernels, garlic powder, onion powder, and a pinch of salt and pepper. Stir until everything is evenly coated.
3. Tear the corn tortillas into strips or bite-size pieces and gently fold them into the chicken mixture so they begin to hydrate and hold the filling together.
4. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
5. Sprinkle the remaining cheese evenly over the casserole for that gooey, golden finish.
6. Bake 25–30 minutes, until the casserole is bubbly and the cheese has melted and taken on a little color. If you want a crisper top, broil for 1–2 minutes while watching closely.
7. Let the casserole rest 5–10 minutes before serving so it firms up and is easier to portion.

Best ways to enjoy it

• Garnish with chopped cilantro, sliced green onions, diced avocado, or a squeeze of lime for brightness.
• Serve with a crunchy side like a simple cabbage slaw, tortilla chips, or a mixed green salad.
• Add a dollop of salsa, pico de gallo, or extra sour cream on each plate for individual customization.
• For a heartier meal, serve alongside Spanish rice or a bowl of black bean soup.

Storage and reheating tips

• Refrigerate: Store in an airtight container for up to 3–4 days. Let the casserole cool to room temperature for no more than two hours before refrigerating.
• Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat from fridge: Warm single portions in the microwave for 1–2 minutes on high, stirring halfway, or reheat a baking-dish portion at 350°F (175°C) for 15–20 minutes until heated through.
• Reheat from frozen: Cover and bake at 350°F (175°C) for 40–60 minutes, or until hot in the center. Use a thermometer to make sure the internal temperature reaches 165°F (74°C) for safety.

Helpful cooking tips

• Use warm, freshly shredded chicken or rotisserie chicken. Cold chicken can make the filling chillier and increase baking time.
• Don’t over-soak the tortillas — torn strips should absorb some moisture but still hold texture. Too much liquid will make the casserole mushy.
• If your mixture seems dry, add 1–2 tablespoons of milk or chicken broth to loosen it slightly.
• For even melting, grate your own cheese from blocks rather than using pre-shredded cheese (pre-shredded often contains anti-caking agents that affect melt).
• Watch the broiler closely if you use it — cheese can go from golden to burned within a minute.
• If you want a crispier edge, use a metal baking dish; ceramic retains more moisture and yields a softer edge.

Creative twists

• Vegetarian: Omit the chicken and double the beans and corn, or add roasted sweet potatoes and sautéed bell peppers.
• Spicier: Use hot diced green chiles, add a finely chopped jalapeño to the mix, or swirl in a few tablespoons of your favorite green salsa.
• Cheesy bake: Layer with sliced pepper jack and Monterey Jack for a melty, spicy profile.
• Low-carb: Replace torn tortillas with thinly sliced zucchini or use low-carb tortillas.
• Salsa verde lovers will appreciate a green-sauce take — pair the casserole with flavors from a healthy salsa verde chicken casserole by stirring in a few tablespoons of salsa verde to the filling before baking.

Common questions

Q: How long does this casserole take from start to finish?
A: Plan for roughly 35–45 minutes total: 10–15 minutes to assemble (less if you have pre-cooked chicken) and 25–30 minutes baking time.

Q: Can I use rotisserie chicken?
A: Absolutely — rotisserie chicken is a great shortcut and adds depth of flavor. Use about 2 cups shredded.

Q: Will the corn tortillas get soggy?
A: They will soften by design and act as the binder. To reduce sogginess, tear them coarsely instead of finely, avoid excess liquid in the mix, and let the casserole rest 5–10 minutes after baking so it sets.

Q: Is this freezer-friendly?
A: Yes. Freeze in portions for up to 2 months. Thaw overnight before reheating for best texture.

Q: Can I make this low dairy or dairy-free?
A: Use dairy-free sour cream and a plant-based shredded cheese. Melt and texture may differ slightly, but the casserole will still be tasty.

Q: How do I know it’s safe to eat after reheating?
A: Reheat until the center reaches 165°F (74°C). Use a food thermometer for accuracy, especially when reheating from frozen.

If you want more casserole-style chicken dinners, these recipes offer different takes on comfort-food layering and flavor.

Green Chicken Chile Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy, melty one-dish meal blending shredded chicken, green chiles, creamy sour cream, black beans, and sweet corn, all held together with torn corn tortillas and topped with melted cheese.

• Author: ayoboyo021gmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Tex-Mex
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 2 cups cooked, shredded chicken
• 1 (4 oz) can diced green chiles
• 1 cup sour cream
• 1 cup shredded cheese
• 1 (15 oz) can black beans, drained and rinsed
• 10 corn tortillas, torn into strips
• 1 cup corn kernels
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• Olive oil or cooking spray for greasing

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
2. In a large bowl, combine shredded chicken, diced green chiles, sour cream, half of the shredded cheese, black beans, corn, garlic powder, onion powder, salt, and pepper. Stir until well coated.
3. Gently fold in the torn corn tortillas.
4. Pour the mixture into the prepared baking dish and smooth the top.
5. Sprinkle the remaining cheese evenly on top.
6. Bake for 25–30 minutes until bubbly and the cheese is melted. Broil for 1–2 minutes for a crisper top if desired.
7. Let rest for 5–10 minutes before serving.

Notes

For a lighter version, swap half the sour cream for Greek yogurt. Ensure tortillas are gluten-free if needed.