Santa Fe Green Chile Chicken Enchilada Casserole

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired mexican 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.

★ 3.9 (8 ratings) Prep: 45 min Cook: 35 min Serves 6 Mexican cuisine 680 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Santa Fe Green Chile Chicken Enchilada Casserole take to make?

Total time is about 80 minutes (45 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Santa Fe Green Chile Chicken Enchilada Casserole?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep corn tortillas from drying out.

Can I substitute ingredients in Santa Fe Green Chile Chicken Enchilada Casserole?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Santa Fe Green Chile Chicken Enchilada Casserole for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Santa Fe Green Chile Chicken Enchilada Casserole?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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