Green Chile Chicken Enchilada Casserole

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I really love casseroles, enchiladas and green chiles so this was a MUST!

I used chicken but you can easily sub ground beef or turkey.

* Green Chile Chicken Enchilada Casserole *

1 medium onion, diced

2 jalapenos, diced

1 lb shredded chicken breast (I simmer in broth until tender, then shred)

1 pouch Frontera Green Enchilada Sauce (this stuff is AWESOME!)

2 cups shredded cheese (can use more or less…mine was a mix of sharp cheddar, monterey jack and pepper jack)

4 small to medium squash (zucchini, yellow, mexican, etc), ends trimmed and sliced in 6 slices lengthwise per squash


Saute the onions and jalapenos in butter on medium high to brown them. Season with salt, pepper, garlic powder.  Add in shredded cooked chicken and allow chicken to brown a bit. Season like above. Add in enchilada sauce and heat thru.

Gently toss the squash slices in a bowl with a drizzle of olive oil and salt, pepper, garlic powder and then quickly sear them on both sides.


I used a loaf pan for this size recipe and the squash fit perfectly into it.

Layer squash, chicken mixture, 3/4 cup cheese and repeat.


Finish with last layer of squash and top with remaining 1/2 cup cheese.

Bake at 350 for 20 min.  I added raw jalapeno slices to the top and then put under the broiler for 2 minutes.

Let sit at least 5 minutes before serving.


I served with a sour cream verde sauce

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