Green Enchilada Chicken Casserole

  • Servings: 6
  • Prep: 10 mins
  • Cook Time: 30 mins

This easy dump and bake Green Enchilada Chicken Casserole is packed with the Tex-Mex flavors you love and bound to deliver delicious results.


12 ozNo Yolks® Broad
1 ½ cupscooked chicken, shredded
1 can(10 oz) green enchilada sauce
¼ cuppickled jalapeño peppers, diced
2 cupsMexican cheese blend, shredded and divided
2 Tbspfresh cilantro, finely chopped
1 cupsour cream, for serving


  1. Preheat oven to 400˚F. Cook pasta according to package directions. Drain, reserving 1/3 cup cooking liquid.
  2. Return noodles and cooking liquid to pot set over low heat; stir in cooked chicken, enchilada sauce and jalapeños until well coated. Stir in 1 cup of the Mexican cheese blend.
  3. Transfer to greased 13- x 9-inch baking dish. Sprinkle with remaining cheese.
  4. Bake for 15 to 18 minutes or until golden brown and heated through. Sprinkle with cilantro; serve with sour cream.


For extra spice, add your favorite spicy ingredients like hot sauce, cayenne peppers, or spicy salsa for a bold flavor. Not a fan of spice? Replace the jalapeño peppers with mild canned diced green chilis.