Finding a quick weeknight dinner recipe that breaks you out of your dinner rut is no small task, which is why this Green Chile Chicken Casserole is such a win. It's gluten free, low FODMAP, loaded with bold green chile flavor, and guaranteed to shake up Taco Tuesday in the best way.
When chicken is on the menu again, and you need something different, I've got you. Around here, quick dinner recipes rule, which is why Taco Stuffed Baked Potatoes, King Ranch Chicken Casserole, and White Chicken Chili without Beans show up a lot. They're easy, they're flavorful, and they keep everyone fed!
Jump to:
- Why You'll Love This Recipe
- What You'll Need
- Step-By-Step Instructions
- Tips and Tricks
- Ingredient Swaps
- Special Diet Variations
- How To Meal Prep Cooked Chicken
- Toppings
- Storing and Reheating
- Low FODMAP Notes
- FAQs
- What To Serve With Green Chile Chicken Casserole
- More Loveable Taco Tuesday Recipes
- Love This Recipe?
- Recipe
Why You'll Love This Recipe
- Cozy Comfort - cheesy, creamy, and baked in one pan.
- Gluten Free Friendly - corn tortillas and masa harina keep it naturally gluten free.
- Low FODMAP Option - simple lactose free swaps keep it gentle on digestion.
- Easy Assembly - everything mixes together in one bowl.
- No Condensed Soups - no mystery ingredients.
What You'll Need
- Chicken - Shredded or diced cooked chicken makes this casserole fast. Rotisserie works great too.
- Corn Tortillas - They soak up the creamy sauce and keep the casserole naturally gluten free.
- Green Chiles - Bring the bold flavor without making the dish too spicy.
- Masa Harina + Milk - Thickens the sauce and removes the need for condensed soup. Lactose free or unsweetened almond milk both work.
- Sour Cream - Creates a creamy base and keeps everything tender. Use lactose free for low FODMAP.
- Corn - Adds sweetness and texture that pairs perfectly with green chiles.
- Pepper Jack Cheese - Melts beautifully and adds just the right amount of kick.
- Spices: A warm mix of cumin, coriander, smoked paprika, salt, and pepper for flavor in every bite.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Preheat and whisk
Preheat the oven to 350 degrees F. In a large bowl, whisk the milk and masa harina until smooth.
Step 2: Mix in the sour cream and spices
Add the sour cream, cumin, coriander, salt, pepper, and smoked paprika. Stir until everything is combined.
Step 3: Add the chicken and veggies
Stir in the cooked chicken, green chiles, drained corn, and half of the pepper jack cheese.
Step 4: Add the tortillas
Cut the corn tortillas into 1-inch strips. Add them to the bowl and stir until fully coated.
Step 5: Assemble the casserole
Pour the mixture into a greased 9x13-inch or 3-quart baking dish and spread it out evenly. Sprinkle the remaining pepper jack cheese over the top.
Step 6: Bake and serve
Bake for 30 minutes or until the casserole is bubbling and the cheese is melted. Finish with your favorite toppings like shredded lettuce, tomatoes, jalapeños, crushed tortilla chips, and sour cream.
Tips and Tricks
Leave No Tortilla Behind! This casserole is the perfect way to use the extra corn tortillas you have left over from making Chicken Fajitas or Taco Pie.
Need Minnesota Spice Level? Pepper jack brings mild heat, but Monterey Jack keeps everyone in the Minnesota spicy comfort zone.
Ingredient Swaps
- Leftover Turkey? This casserole is a great way to use up holiday leftovers.
- Corn Options? Use frozen corn or freezer sweet corn.
- Tortilla Options? If you do not have corn tortillas, swap it for gluten free flour tortillas. The texture will be softer, but still delicious.
Special Diet Variations
Gluten Free: This casserole is naturally gluten free thanks to corn tortillas and masa harina. Always double check tortilla labels to make sure they are certified gluten free.
Low FODMAP: Use lactose free sour cream and lactose free milk. Green chiles and corn are low FODMAP in standard serving sizes. Stick to Monash serving sizes to keep the casserole gentle on digestion.
Dairy Free: Swap in your favorite dairy free sour cream and a dairy free cheese alternative. The casserole will be slightly less creamy but still flavorful.
Lower Spice: Use Monterey Jack instead of pepper jack and mild green chiles for a milder version that is kid-friendly and Minnesota spicy-approved.
Higher Protein: Add an extra cup of shredded chicken and use plain Greek yogurt.
How To Meal Prep Cooked Chicken
I love having already-cooked proteins ready to go to make meal times less chaotic. Prepped chicken makes this casserole come together fast, especially on busy weeknights.
Here are my favorite ways to make chicken:
- Dutch oven baked chicken breasts - Tender, juicy, and great for shredding or dicing.
- Slow cooked meal prep chicken breasts - Hands off and perfect for batch cooking.
- No cook option: Grab a rotisserie chicken and shred. It is the easiest shortcut and always reliable.
Toppings
Set out a few toppings and let everyone build their own plate. Mix and match your favorites to keep dinner exciting.
- Fresh Veggies: Sliced jalapeños, Diced Tomatoes, Shredded Lettuce
- Texture: Crushed Tortilla Chips, Crushed Corn Chips (Fritos)
- Creamy: Sour Cream, Homemade Guacamole
- Fresh Herbs: Chopped Cilantro, Chopped Green Onions
Storing and Reheating
Storing: Keep leftovers in an airtight container in the refrigerator for up to three days.
Reheating: Warm individual portions in the microwave until heated through. For larger portions, reheat in a 300 degrees F oven until hot and bubbly.
Freezing: Bake the casserole first, let it cool completely, then wrap it tightly and freeze it for up to three months. Thaw in the refrigerator overnight before reheating.
Make Ahead: Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. Add a few extra minutes of bake time if it goes into the oven cold.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Use lactose free dairy - Choose lactose free milk and lactose free sour cream to keep the casserole gentle on digestion.
- Green chiles- Canned green chiles are safe at 2 tablespoons per meal.
- Corn tortillas and masa harina - Both are naturally gluten free and low FODMAP, which makes them perfect for this style of casserole.
- Watch serving sizes for corn - Corn is low FODMAP at ½ cup per meal. This casserole divides well so it fits comfortably within those guidelines.
- Choose a low FODMAP broth if needed - If you bulk up the recipe with extra chicken or add broth for moisture, make sure to use a low FODMAP chicken broth to keep everything aligned.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if it is going in cold. This makes it a great option for easy meal prep or busy weeknights.
Yes. Corn tortillas and masa harina keep this recipe naturally gluten free. Just double check tortilla packaging to make sure they are certified gluten free.
Use lactose free sour cream and lactose free milk, and swap out the pepper jack cheese for Monterey Jack cheese.
Corn tortillas work best and help keep the casserole gluten free. Flour tortillas will change the texture and are not gluten free.
Shredded or diced cooked chicken both work well. Dutch oven chicken, slow cooked chicken breasts, or rotisserie chicken are all great choices for this cheesy green chile chicken bake.
Shredded lettuce, crushed tortilla chips, tomatoes, salsa, and jalapeños make great toppings. For sides, try Mexican rice or a simple green salad. They all balance the creamy chicken casserole flavors.
Pepper jack gives a gentle kick. Use Monterey Jack and mild green chiles for a less spicy version.
Yes. Bake it first, let it cool completely, then wrap and freeze for up to three months. Thaw in the refrigerator overnight before reheating.
What To Serve With Green Chile Chicken Casserole
We love pairing this cheesy green chile chicken bake with Instant Pot Cilantro Lime Rice or Low FODMAP Mexican Rice for a complete meal. A simple side salad also works great, especially with a drizzle of Mexican Ranch Dressing to keep the flavors bright and fresh.
More Loveable Taco Tuesday Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Green Chile Chicken Casserole
Equipment
- Baking Pan 9x13-inch
Ingredients
- ½ cup milk lactose free or unsweetened almond milk
- 2 tablespoons masa harina corn flour (Note 1)
- 1 cup sour cream lactose free if needed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 2 cups cooked chicken shredded or diced
- 2 4 ounces canned green chiles undrained
- 15 ounces canned corn drained
- 2 cups pepper jack cheese shredded (divided)
- 10 corn tortillas
- Topping Options: Green Onions, Salsa, Shredded Lettuce, Tomatoes, Jalapeños, Crushed Tortilla Chips, or Sour Cream
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, mix the milk and masa harina flour until combined.
- Next, add the sour cream, cumin, coriander, salt, pepper, and smoked paprika. Stir until combined.
- Next, add the chicken, green chiles, drained canned corn, and half of the pepper jack cheese. Stir.
- On a cutting board, cut the tortillas into 1-inch strips. Sprinkle into the bowl. Stir until well coated.
- Prepare a greased 9x13-inch or 3-quart baking dish. Gently pour the chicken casserole into the pan. Spread out evenly.
- Sprinkle it with remaining pepper jack cheese.
- Bake in a preheated 350 degree F oven for 30 minutes or until mixture is bubbling and cheese is melted.
- Top with your favorite toppings like: shredded lettuce, diced tomatoes, sliced jalapeños, crushed tortilla chips, and sour cream.
Venessa Mandelkow says
Love using up my extra corn tortillas in this easy casserole!