Oh yummy! Green chili enchilada casserole.

I bought all of the ingredients for this enchilada casserole dish. However, my low back has been giving real grief and it is hard to stand at the kitchen counter and chop or prep meals.  My intent was to make two casseroles, one for me and one for my daughter and SIL. I asked my daughter last week what they were doing for dinner on Saturday. The plan was for me to bring everything for the enchilada casserole to their house and she could put it all together with my instructions. Tara went home sick from work on Friday and didn’t feel much better the next two days. So yesterday I went over their house and together Tara and I made the casseroles. Some people call this dish Mexican Lasagna. It may not be a true Mexican dish but it was very good.

Lightly grease (butter or oil spray) baking dish. I use foil cake pans so I don’t have to scrub them afterwards.

  • Spray or brush oil on some tortillas for the bottom layer and bake for about 5 minutes just to lightly crisp.


  • Canned corn browned in light oil. You can brown the diced onion and chilies too if you like.
  • Chicken (this time I used a prepared SW style chicken breast strips by Tyson. I do prefer fresh grilled chicken but didn’t feel like doing that)
  • Diced green chilies
  • Diced yellow or green onions
  • Chopped garlic
  • Sliced or diced black olives
  • Sour cream
  • Black beans
  • Shredded Mexican cheese mix and some pepper jack
  • I like to add thinly sliced zucchini but my daughter and her husband don’t like that so we made three separate casseroles. Tara’s was pretty mild, no onions and only a few chilies, mine had the zucs, onions and more chilies and Kelly’s was HOT with onions, chilies and green hot sauce.
  • A layer of tortillas
  • More shredded cheese and olives

Bake foil covered for about 30 minutes at 350 degrees.

Uncover and bake for another 15 minutes.

Serve with slices of avocado and add sour cream if you like. Lots of leftovers for the next couple of night’s dinners.

For a special dessert treat I had some Moonstruck Dark Chocolate Chile Variado to cap off the meal.

2 Responses

  1. My mouth is watering as I read the recipe–have printed it out & will definitely make!

    • Ann,
      This is one of those dishes that turns out a little different every time I make it. Last time I used shredded beef and red enchilada sauce. I took a little bite of the leftovers cold and I can tell it’s going to be really good again for tonight’s dinner.

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