Green Chile Chicken Tortilla Casserole

This Green Chile Chicken Tortilla Casserole is a comforting, make-ahead dish layered with tender chicken, roasted tomatillos, salsa, cheese, and corn tortillas. The homemade tomatillo-poblano sauce adds a smoky, tangy flavor that pairs beautifully with the cheesy layers. Prepared the night before, this casserole is an easy way to enjoy a hearty, flavorful dinner with minimal effort at serving time.

Why You’ll Love This Recipe

• Make-ahead convenience: Assemble the night before for stress-free cooking.

• Homemade green chile sauce: Roasted tomatillos and poblano bring smoky depth and tang.

• Balanced & hearty: Packed with lean chicken, fiber-rich tortillas, and melty cheese.

• Crowd-pleaser: Perfect for family dinners or potlucks.

• Customizable toppings: Add fresh cilantro, tomatoes, jalapeños, or scallions.

• Nutritious: Lower in sodium and calories compared to many casseroles.

• Protein-packed: Chicken and cheese make this filling and satisfying.

• Gluten-free: Made with corn tortillas.

• Great for leftovers: Tastes even better reheated the next day.

• Comfort food with a twist: Classic casserole with vibrant Mexican-inspired flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Nonstick cooking spray
1 pound tomatillos, husks removed and rinsed
1 teaspoon vegetable oil
½ cup onion, chopped
1 fresh poblano chile pepper, seeded and chopped
¼ cup fresh cilantro, snipped
1 teaspoon sugar
½ teaspoon ground cumin
¼ teaspoon salt
12 (6-inch) corn tortillas, halved
3 cups shredded cooked chicken breast
1¾ cups shredded reduced-fat Mexican-style four-cheese blend (7 ounces)
1 (16-ounce) jar salsa
Chopped tomato, onion, jalapeños, green onions, or cilantro (optional garnish)

Directions

1. Roast tomatillos: Preheat broiler. Place tomatillos on a foil-lined baking sheet and broil 4–5 inches from the heat until softened and charred, 6–8 minutes, turning occasionally. Cool slightly.

2. Cook aromatics: Heat oil in a skillet over medium heat. Add onion and poblano; cook 4–5 minutes until tender and lightly browned.

3. Make sauce: Blend roasted tomatillos, onion-poblano mixture, cilantro, sugar, cumin, and salt until smooth.

4. Assemble casserole:

   • Spread ¾ cup tomatillo sauce in a greased 2-quart baking dish.

   • Layer with 6 tortilla halves, 1 cup chicken, ½ cup cheese, and half the salsa.

   • Add 6 more tortilla halves, 1 cup chicken, ½ cup cheese, and half the remaining tomatillo sauce.

   • Add another 6 tortilla halves, the last 1 cup chicken, and the remaining tomatillo sauce.

   • Finish with the last tortillas and remaining salsa, spreading evenly.

5. Chill: Cover and refrigerate at least 8 hours or up to 24 hours. Chill remaining cheese separately.

6. Bake: Preheat oven to 375°F. Cover casserole with foil and bake 40 minutes. Remove foil, sprinkle with remaining cheese, and bake 20 minutes more until bubbly and heated through. Let stand 10 minutes before serving.

7. Garnish: Top with tomato, onion, jalapeño, green onions, and cilantro, if desired.

Servings and timing

Serves: 9
Prep time: 45 minutes
Chill time: 9 hours 10 minutes
Cook time: 1 hour
Total time: 9 hours 55 minutes

Variations

• Spicy version: Add jalapeños or serranos to the tomatillo sauce.

• Cheese swap: Use cheddar, Monterey Jack, or pepper Jack.

• Veggie boost: Add sautéed mushrooms, zucchini, or spinach between layers.

• Shortcut sauce: Replace homemade tomatillo sauce with store-bought green salsa.

• Creamy style: Stir in light sour cream or Greek yogurt for a richer filling.

• No chicken: Swap in shredded turkey or beans for a vegetarian option.

• Tortilla variation: Use whole tortillas instead of halved for easier layering.

• Cilantro-lime twist: Add lime juice to the sauce for extra brightness.

• Extra protein: Top with fried or poached eggs for a brunch casserole.

• Individual servings: Assemble in small ramekins for single-serve portions.

Storage/Reheating

• Refrigerator: Store leftovers covered for up to 4 days.

• Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw overnight before reheating.

• Reheating: Warm in a 350°F oven until hot, or microwave single servings.

• Meal prep tip: Assemble and chill unbaked casserole for up to 24 hours before cooking.

FAQs

Can I make this casserole ahead of time?

Yes—assemble it the night before, refrigerate overnight, and bake the next day.

How spicy is this recipe?

It’s mild to medium, but you can increase heat with jalapeños or spicier salsa.

Can I use rotisserie chicken?

Yes, it’s a great shortcut—just shred the breast meat.

Do I need to peel tomatillos?

Yes, remove the papery husks and rinse off the sticky residue before roasting.

Can I skip the homemade tomatillo sauce?

Yes, use a jarred salsa verde for convenience.

Is this recipe gluten-free?

Yes, it uses corn tortillas, which are naturally gluten-free.

Can I make this vegetarian?

Yes, swap chicken for beans, lentils, or sautéed vegetables.

What cheese works best?

A Mexican-style blend melts beautifully, but Monterey Jack or cheddar are great too.

Can I freeze this casserole?

Yes, freeze baked or unbaked portions for up to 2 months.

What should I serve with it?

A side salad, guacamole, or rice makes a perfect pairing.

Conclusion

Green Chile Chicken Tortilla Casserole is a hearty, make-ahead meal layered with tangy tomatillo sauce, tender chicken, and melty cheese. Perfect for meal prep, family dinners, or gatherings, it’s comforting, flavorful, and endlessly adaptable to your tastes. This recipe proves that casseroles can be both nutritious and deeply satisfying.

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