Creamy Green Chili and Cheese Chicken with shredded chicken, tortillas, sour cream, cheddar cheese, and mild green chilis baked golden.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

The first time I made Green Chili and Cheese Chicken, it wasn’t some planned “ooh, let’s test a new recipe” kind of night. Nope. It was one of those evenings where everyone was hungry, I was tired, and the fridge looked like a sad bachelor’s pantry—bits of this, scraps of that, and not much else. I found leftover chicken, a can of green chilis I probably bought months ago “for something,” and a mountain of cheese (because somehow, I always overbuy cheese).

So I just… layered it all together with tortillas and crossed my fingers. Honestly, I was half-expecting it to be one of those meals where everyone politely nibbles, says “it’s fine,” and then sneaks back into the kitchen for cereal. But when I pulled it out of the oven, golden, bubbly, smelling like cheesy heaven, my husband literally hovered with a fork. My kid took one bite and announced it was “better than tacos,” which, let me tell you, is basically like winning an Olympic medal in this house. I knew then that this Green Chili and Cheese Chicken casserole wasn’t just a one-hit wonder—it was gonna be a regular.

Here’s a quick peek at what’s inside:

Why You’ll Love This Green Chili and Cheese Chicken Recipe?

Okay, let me be real with you: this casserole isn’t “fancy.” It’s not the kind of dish you’d plate up with tweezers or put on a restaurant menu next to steak tartare. But it is the kind of meal that makes you breathe a little deeper after that first bite. It’s creamy from the sour cream sauce, cheesy (like, unapologetically cheesy), and the green chilis sneak in just enough flavor to keep it interesting without making you regret your life choices the next morning.

It’s comfort food, but with a twist—a Tex-Mex vibe that feels cozy and a little fun. And bonus: it feeds a crowd. Whether that’s your actual family or just you and a fork standing over the counter, I won’t judge.

Ingredient Notes:

This dish doesn’t ask for much, but here’s my two cents on why each part matters:

Shredded Chicken – Use whatever you’ve got. Rotisserie, leftover grilled chicken, or even that “forgotten” Tupperware in the fridge (as long as it’s still good).
Butter & Flour – These two pull the classic move of thickening the sauce. Without them, you’ll have soup, not casserole.
Milk & Chicken Broth – They keep the sauce silky and flavorful, like a creamy blanket for the tortillas and chicken.
Sour Cream – The unsung hero. Adds tang and richness that makes you go back for “just one more bite.”
Green Chilis – Mild and flavorful. They give it a little kick without scaring away the spice-sensitive folks.
Onion – Adds crunch and depth. Skip it if you’re onion-averse, but I say it’s worth it.
Cheddar Cheese – Three cups. Yes, three. Don’t argue—it’s called Green Chili and Cheese Chicken for a reason.
Corn Tortillas – They hold their shape better than flour tortillas here, and they add that subtle corn flavor that ties everything together.
Salt, Pepper & Cumin – The background crew. You don’t notice them until they’re missing.

How To Make Green Chili and Cheese Chicken?

This recipe looks like it has a lot of steps, but honestly? It’s mostly layering and waiting.

Step 1 – Preheat the oven.
Get it going at 350°F. Spray your 9×13 dish so nothing sticks (or don’t, and spend 20 minutes scrubbing later—it’s your life).

Step 2 – Make the sauce.
Melt the butter in a saucepan, stir in the flour, and cook for about a minute. Slowly whisk in the broth and milk until it thickens. Add salt, pepper, and cumin. Remove from heat and stir in the sour cream, onions, and green chilis. It’ll look creamy, speckled, and smell like you already made dinner magic.

Step 3 – Layer one.
Half the tortilla strips go down first, like the foundation of your casserole skyscraper. Add half the chicken, half the cheese, and then pour over some sauce.

Step 4 – Layer two.
Repeat the same process—tortillas, chicken, cheese, sauce. Finish with whatever sauce you’ve got left and a little extra cheese on top (because, again, why not?).

Step 5 – Bake it.
Pop it in for about 45 minutes. You’ll know it’s ready when it’s golden, bubbling, and makes everyone in your house wander into the kitchen asking, “What smells so good?”

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Step 6 – Garnish and eat.
Let it sit for a few minutes, then top with parsley or green onions if you’re feeling fancy. Or skip it and dive straight in—I won’t tell.

Storage Options:

This casserole is a leftover dream. Cover it and stash it in the fridge for up to three days. Microwave if you’re in a hurry, or toss it back in the oven if you want that cheese to re-melt properly. It also freezes like a champ. Wrap it tight in foil, and you’ll have Green Chili and Cheese Chicken waiting for you whenever future-you needs a win.

Variations and Substitutions:

Think of this as a blueprint—you can adjust it to fit your taste (or whatever’s in your pantry).

Spicy Kick – Add jalapeños or use hot green chilis if you want more fire.
Different Cheeses – Swap cheddar for Monterey Jack, Pepper Jack, or a mix.
Veggie Boost – Toss in corn, black beans, or bell peppers to bulk it up.
Low-Carb – Skip the tortillas and try layering with zucchini or cauliflower rice.

What to Serve with Green Chili and Cheese Chicken?

Honestly, this Green Chili and Cheese Chicken can fly solo. But if you want sides, here are my favorites:

Spanish Rice – Pairs perfectly with the creamy casserole.
Refried Beans – Classic, filling, and always a hit.
Fresh Salad – A crisp, tangy salad balances all that cheese.
Chips & Guac – Because… chips and guac. Do I really need to explain?

Frequently Asked Questions:

Can I make it ahead of time?
Totally. Assemble, cover, and refrigerate for up to 24 hours. Just add a few extra minutes when baking if it’s cold from the fridge.

Can I use flour tortillas?
Sure, but they’ll get softer than corn tortillas. If you don’t mind a cozier, lasagna-like texture, go for it.

Is it spicy?
Not really. Mild green chilis keep it flavorful without a ton of heat. But if you want to sweat a little, toss in jalapeños or hot green chilis.

And that’s it—Green Chili and Cheese Chicken, my unplanned, cheesy, slightly messy miracle dinner that turned into a family favorite. It’s creamy, hearty, and just the right amount of cozy. So tell me, are you making this tonight, or saving it for when the fridge looks like mine did that night—random stuff and a whole lot of cheese?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Best Baked Chicken Tenders Wrapped in Bacon

Delicious Brown Sugar Glazed Ham Recipe

Hearty and Delicious Potato Kielbasa Soup