Name: Roasted Tomatillo Chicken Enchilada Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 15 tomatillos, husks removed; 3 jalapeño peppers; 4 cloves garlic; ½ cup loosely packed cilantro leaves; ¼ cup loosely packed green onions (green parts); Up to 1½ cups chicken or vegetable broth (as needed); ½ cup sour cream; 2 tablespoons olive oil; 6 (8-inch) flour tortillas; 1 pound boneless, skinless chicken breasts; 1½ cups shredded cheese (Monterey Jack, mozzarella, or cheddar blend)

This roasted tomatillo chicken enchilada casserole is my favorite way to enjoy all the bold, tangy flavors of traditional enchiladas with half the effort. I love how the smoky roasted tomatillos, spicy jalapeños, and creamy sour cream come together to make a vibrant green sauce that soaks into layers of tortillas, chicken, and melted cheese. It’s cozy, zesty, and perfect for a crowd-pleasing dinner.

Why You’ll Love This Recipe

I love this casserole because it’s a simple twist on classic enchiladas—no rolling, just easy layering. The roasted tomatillo sauce has the perfect balance of acidity, spice, and creaminess, while the tender chicken and gooey cheese make it hearty and satisfying. It’s one of those dishes that tastes even better the next day and always brings warmth and comfort to the table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the sauce:
15 tomatillos, paper removed
3 jalapeño peppers
4 cloves garlic
1/2 cup loosely packed cilantro leaves
1/4 cup loosely packed green onions (green parts)
up to 1 1/2 cups chicken or vegetable broth (SEE NOTES)
1/2 cup sour cream
2 tablespoons olive oil

For the casserole:
6 8-inch flour tortillas
1 lb. boneless, skinless chicken breasts
1 1/2 cups shredded cheese

Directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with foil.
I place the tomatillos, jalapeños, and unpeeled garlic cloves on the sheet, drizzle with olive oil, and roast for about 15–20 minutes until the tomatillos are soft and slightly blistered.
Once roasted, I peel the garlic and transfer all the vegetables to a blender. I add cilantro, green onions, sour cream, and about 1 cup of broth, then blend until smooth. I adjust the consistency by adding more broth if needed, and season with salt and pepper to taste.
While the sauce cools, I cook the chicken breasts in a skillet or saucepan with a bit of salt and pepper until they’re fully cooked. I shred them using two forks.
I reduce the oven temperature to 375°F (190°C).
To assemble, I spread a thin layer of tomatillo sauce on the bottom of a baking dish.
I add two tortillas to cover the bottom, top with a layer of shredded chicken, a few spoonfuls of sauce, and a sprinkle of cheese.
I repeat the layers twice more, finishing with a generous layer of sauce and the remaining cheese on top.
I bake uncovered for 20–25 minutes, until the cheese is melted and bubbly with golden edges.
I let the casserole rest for about 10 minutes before slicing and serving.

Servings and Timing

This recipe serves about 6 people. It takes roughly 20 minutes to prepare and 25 minutes to bake, for a total time of around 45 minutes.

Variations

Sometimes I add sautéed onions or roasted corn between the layers for extra flavor. For a spicier version, I leave the seeds in the jalapeños. I also like using Monterey Jack or pepper jack cheese for a little kick. If I’m short on time, I use rotisserie chicken instead of cooking my own.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it in the oven at 350°F until heated through, or microwave individual portions with a damp paper towel to keep them moist. This casserole also freezes well for up to 2 months—I just thaw it overnight in the fridge before reheating.

FAQs

Can I use corn tortillas instead of flour?

Yes, I can use corn tortillas for a more traditional enchilada flavor and a slightly firmer texture.

How do I make the sauce less spicy?

I remove the seeds and membranes from the jalapeños before roasting to mellow the heat.

Can I use store-bought green enchilada sauce?

Yes, though I find homemade roasted tomatillo sauce gives a fresher, brighter flavor.

Can I make it vegetarian?

Yes, I skip the chicken and use black beans, roasted vegetables, or shredded jackfruit as a filling.

Can I prepare it ahead of time?

Absolutely. I assemble the casserole a day ahead, refrigerate it, and bake it right before serving.

What cheese works best?

I like using a blend of Monterey Jack, mozzarella, and cheddar for great melt and flavor.

Can I make the sauce creamier?

Yes, I add a bit more sour cream or even a splash of heavy cream for extra richness.

Can I grill the tomatillos instead of roasting them?

Yes, grilling gives the sauce a smoky flavor that I love—just grill until blistered and softened.

How can I make it gluten-free?

I use corn tortillas and make sure the broth and sour cream are certified gluten-free.

What can I serve with this casserole?

I love pairing it with Mexican rice, refried beans, or a simple avocado and tomato salad.

Conclusion

This roasted tomatillo chicken enchilada casserole is one of my favorite easy, flavor-packed meals. The tangy green sauce, tender chicken, and melty cheese come together in layers of comfort that never disappoint. It’s the kind of dish I make when I want something that feels homemade, bold, and deliciously satisfying.