This Easy Green Chile Chicken Enchilada Casserole is an easy, one dish dinner that’s a family favorite! Made with pantry staples- it’s filling, and delicious!

6 servings

My family and I love this Easy Green Chile Chicken Enchilada Casserole quite a bit. It’s super filling and simple to make! No long hours hovering over the stove with a long recipe that has too many ingredients and too many steps to follow! This recipe is made with simple pantry ingredients and can be thrown together in less than 10 minutes!

What ingredients do I need to make this Easy Green Chile Chicken Enchilada Casserole?

• Chicken– canned and drained or cooked skinless, boneless chicken breast halves, shredded or chopped.
• Reduced fat cream cheese- room temperature. 
• Diced green chiles-for flavor.
• Green enchilada sauce -for the top of the casserole.
• Reduced fat cheese-shredded. I like to use the light three cheese from Trader Joe’s. 
• Low carb flour tortillas- I like to use the street taco size Keto friendly tortillas.
• Green onions, olives, or jalapeños-chopped or diced for optional garnish. 

How do I make this Easy Green Chile Chicken Enchilada Casserole?

Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with non stick cooking spray.

In a medium bowl combine chicken, room temperature cream cheese, and green chilies.

Mix until well combined.

Cover the bottom of the baking dish with 1/4 cup enchilada sauce and add 4 tortillas.

Add 1/2 of chicken mixture on top of tortillas and spread in an even layer.

Repeat for next layer.

Then add another layer of 4 tortillas and top with enchiladas sauce and cheese.

Cover and bake in the preheated oven for 30 minutes. Uncover and bake for an additional 5 minutes, until cheese is melted on top. 

Remove from oven. Garnish with cilantro, olives, or green scallions, if desired.

Let stand for 5 minutes before serving. 

Store leftovers in an airtight container in the fridge for up to 5 days.

Ingredients:

• 2 (12 oz.) cans canned chicken, drained or 4 cooked skinless, boneless chicken breast halves, shredded or chopped
• 8 oz. reduced fat cream cheese, room temperature 
• 1 (4 oz.) can diced green chiles
• 2 (10 oz.) green enchilada sauce – I like to use Old El Paso mild green Chile enchilada sauce
• 1/2 cup reduced fat cheese, shredded. I like to use the light three cheese from Trader Joe’s 
• 12 low carb flour tortillas- I like to use the street taco size Keto friendly tortillas 
• Green onions, olives, or jalapeños, for optional garnish 

Directions:

1. Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with non stick cooking spray.
2. In a medium bowl combine chicken, room temperature cream cheese, and green chilies. Mix until well combined.
3. Cover the bottom of the baking dish with 1/4 cup enchilada sauce and add 4 tortillas. Add 1/2 of chicken mixture on top of tortillas and spread in an even layer. Repeat for next layer. Then add another layer of 4 tortillas and top with enchiladas sauce and cheese.
4. Cover and bake in the preheated oven for 30 minutes. Uncover and bake for an additional 5 minutes, until cheese is melted on top. 
5. Remove from oven. Garnish with cilantro, olives, or green scallions, if desired. Let stand for 5 minutes before serving. 
6. Store leftovers in an airtight container in the fridge for up to 5 days.

Makes 6 serving ( 1/6th of 9×13) casserole dish 

7 WW Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.