Green Chile Chicken Lasagna Enchiladas



Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Category: Main Dish

Notes After Making

Add

Ingredients

  • 8 ounces cream cheese, softened
  • 1 (7-ounce) can diced green chiles
  • 1 tablespoon lime juice or white vinegar
  • ¼ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 3 cups shredded cooked chicken (about 1 pound)
  • 1 cup sour cream
  • 16 ounces salsa verde
  • 8–10 (8-inch) flour tortillas, cut in halves
  • 2 cups shredded Monterey Jack cheese
  • Avocados for guacamole, if desired
  • Sour cream, if desired

Instructions

Prepare the Chicken Filling

  1. Cook and shred the chicken if needed. 
    • Instant Pot: Add chicken with 1 cup water, salt, and pepper. Cook on High Pressure for 8 minutes. Allow a 5-minute natural release, then quick release. Shred using a hand mixer or two forks.
  1. Preheat the oven to 375°F.
  2. Lightly grease a 9x13-inch baking dish.
  3. In a mixing bowl, beat the softened cream cheese until smooth and fluffy.
  4. Mix in the diced green chiles, lime juice or white vinegar, salt, cumin, and chili powder.
  5. Fold in the shredded chicken until evenly combined.

Prepare the Sauce

  1. In a separate bowl, whisk together the sour cream and salsa verde until smooth.
  2. Spread about ½ cup of the salsa mixture on the bottom of the prepared baking dish.

Assemble the Casserole

Bottom Layer

  1. Arrange tortilla halves (about 3 tortillas) to cover the bottom of the dish.
  2. Spread half of the chicken mixture evenly over the tortillas.
  3. Spoon and spread a layer of the salsa mixture over the chicken.

Middle Layer

  1. Add another layer of tortilla halves (about 3 tortillas).
  2. Spread the remaining chicken mixture evenly over the tortillas.
  3. Add more salsa mixture and a light sprinkle of cheese.

Top Layer

  1. Finish with a final layer of tortilla halves (about 3 tortillas).
  2. Pour the remaining salsa mixture evenly over the top.
  3. Sprinkle with the remaining Monterey Jack cheese.

Bake

  1. Bake uncovered for 30 minutes, until hot and bubbly and the cheese is melted.
  2. Broil for 2–3 minutes for a lightly golden top, if desired.
  3. Let the casserole rest for 5–10 minutes before slicing.
  4. Serve warm with guacamole or sour cream, if desired.

Jessica’s Notes

Best Served With

  • Fresh guacamole
  • Spanish rice
  • Cilantro lime rice
  • Black beans
  • Simple green salad

Wine Pairings

  • Sauvignon Blanc – bright acidity complements the tangy salsa verde.
  • Pinot Grigio – light and refreshing with mild spice.
  • Dry Rosé – balances the richness of the cheese and sour cream.
  • Unoaked Chardonnay – pairs well with the creamy filling.

Prep Ahead

  • Cook and shred the chicken up to 2 days in advance.
  • Assemble the casserole up to 24 hours ahead and refrigerate before baking.
  • Bring to room temperature for 20–30 minutes before placing in the oven.

Storage

  • Store leftovers covered in the refrigerator for up to 4 days.
  • Reheat in the oven at 350°F degrees until internal temperature reaches 150°F - 165°F.

Freezer-Friendly

Freeze the unbaked or baked casserole for up to 3 months. Thaw overnight in the refrigerator and bake or reheat until warmed through.

Variations

  • Use rotisserie chicken for convenience.
  • Substitute pepper jack cheese for extra heat.
  • Garnish with chopped cilantro, diced tomatoes, sliced jalapeños, or green onions.

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