Santa Fe Green Chile Chicken Enchilada Casserole

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting casserole featuring tender chicken in a rich green chile sauce, topped with melted cheese and served with a side of creamy cornbread. This Mexican recipe, ready in about 80 minutes, pairs boneless skinless chicken thighs, corn tortillas, shredded Monterey Jack cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 35 min Serves 6 Mexican cuisine 680 cal/serving

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Ingredients

12 oz boneless skinless chicken thighs
1.5 cups green chile sauce (roasted Hatch chiles)
12 corn tortillas
2 cups shredded Monterey Jack cheese
1/2 cup diced white onion
3 tbsp chopped fresh cilantro
2 tbsp butter
2 tbsp all-purpose flour
1 cup whole milk
1 box cornbread mix

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Instructions

Step 1: Preheat oven to 375°F. Season 12 oz boneless skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then pan-sear in a skillet over medium-high heat for 5-6 minutes per side until golden brown and cooked through; let rest 5 minutes before slicing.
Step 2: In the same skillet, melt 2 tbsp butter over medium heat, whisk in 2 tbsp all-purpose flour to form a roux, then slowly pour in 1 cup whole milk while stirring constantly until thickened (3-4 minutes until sauce coats the back of a spoon).
Step 3: Stir 1.5 cups green chile sauce into the milk mixture, then add 1/2 cup diced white onion and 3 tbsp chopped fresh cilantro; simmer for 2 minutes until fragrant.
Step 4: Layer 4 corn tortillas in a greased 9x13-inch baking dish, spread half the chicken, then pour 1/2 the green chile sauce mixture over it, top with 1 cup shredded Monterey Jack cheese, then repeat layers. Cover with remaining tortillas and top with 1 cup cheese.
Step 5: Bake uncovered for 25 minutes until bubbly and golden, then let rest 10 minutes before serving with cornbread mix prepared according to package directions.