This Microwave Green Chile Chicken Enchilada Casserole is one of my go-to casseroles when I need something for a quick dinner and everyone’s starving. It’s so versatile because you can use frozen pulled chicken or canned chicken or fresh chicken made in the microwave.
Table of Contents
Ingredients to making Green Chiles Chicken Enchilada Casserole
- 1 cup shredded chicken (canned, rotisserie, frozen, etc.)
- 1/4 cup sour cream
- 1 can cream of chicken
- 1/4 cup salsa
- 1/3 cup milk
- 2 tablespoons green chiles
- 2 cups colby jack or cheddar jack cheese
- 8 corn tortillas, torn
How do you make this Chicken Enchilada Casserole?
If you can make a lasagna, you can make this casserole. It’s very simple with layering ingredients.
First, use a microwave-safe 8 x 8 baking dish and spray it with non-stick oil spray.
If using frozen pulled chicken, defrost it in the microwave according to the package. Otherwise, using the chicken while still frozen will add to the cook time for the casserole.
If using canned chicken, I like to drain it and rinse it in water in a colander before adding it to the enchilada mixture.
If you want to use fresh chicken, you can make boneless chicken thighs or chicken breasts in the microwave easily.
Once the chicken is ready, in a separate bowl combine the chicken, sour cream, cream of chicken, salsa, milk, and green chiles.
Begin layering the casserole with some of the chicken mixture.
Then, add cheese.
Lastly, layering torn up corn tortillas.
Continue doing this until you’ve created 3 layers of each.
Cook for 4 minutes in the microwave.
Then, add one last sprinkle of cheese and cook again for 3 minutes.
Allow to cool for a couple of minutes.
Serve immediately with rice and beans.
How do you store leftovers?
Keep it in sealed container in the fridge for up to 4 days.
You can also freeze it for up to a month if stored in sealed containers for the freezer. Then, allow it to defrost in the fridge before reheating.
Can you make this ahead of time?
Yes, you can make this up a day ahead of time and keep it in the fridge until you’re ready to cook it. It might need a few more minutes in the microwave if it’s been cold in the fridge.
Recipes to Pair with Chicken Casserole
- Microwave Refried Beans
- Frozen Tamales in the Microwave
- Microwave Avocado Cilantro Lime Rice
- Too Easy Tamale Dip in the Microwave
Green Chili Chicken Enchilada Casserole
Ingredients
- 1 cup shredded chicken (canned, rotisserie, frozen, etc.)
- 1/4 cup sour cream
- 1 can cream of chicken
- 1/4 cup salsa
- 1/3 cup milk
- 2 tablespoons green chiles
- 2 cups colby jack or cheddar jack cheese
- 8 corn tortillas, torn
Instructions
- First, use a microwave-safe 8 x 8 baking dish and spray it with non-stick oil spray.
- If using frozen pulled chicken, defrost it in the microwave according to the package. Otherwise, using the chicken while still frozen will add to the cook time for the casserole.
- If using canned chicken, I like to drain it and rinse it in water in a colander before adding it to the enchilada mixture.
- If you want to use fresh chicken, you can make boneless chicken thighs or chicken breasts in the microwave easily.
- Once the chicken is ready, in a separate bowl combine the chicken, sour cream, cream of chicken, salsa, milk, and green chiles.
- Begin layering the casserole with some of the chicken mixture.
- Then, add cheese.
- Lastly, layering torn up corn tortillas.
- Continue doing this until you've created 3 layers of each.
- Cook for 4 minutes in the microwave.
- Then, add one last sprinkle of cheese and cook again for 3 minutes.
- Serve immediately with rice and beans.
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