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Green Chili Chicken Casserole

Green Chili Chicken Casserole
Serves: 6 – 8

Recipe Card


  • 16 oz. Boston Market pulled rotisserie chicken
  • 2 Tbs. taco seasoning
  • 8 oz. of your favorite green chili
  • 1 (15 ounce) can black beans (rinsed and well drained)
  • 2 cups Boston Market sweet corn
  • 9 corn tortillas
  • 2 cups shredded Mexican blend cheese, divided (can use more or less)


  • ½ cup Pico de Gallo
  • ¼ cup sour cream
  • ¼ cup guacamole
  • Lime wedges
  • Cilantro sprigs


  • Set oven to 350 degrees.
  • Grease your favorite casserole baking dish. (11×7)
  • In a large bowl toss the pulled chicken and taco seasoning together. Mix well and make sure all of the chicken is coated in seasoning.
  • Arrange 3 corn tortillas in the bottom of the baking dish.
  • Spread 1/4 cup of your favorite green chili over the tortillas in the baking dish.
  • Cover the green chili with 1/3 of the seasoned pulled chicken, corn and black beans. Then with 1/3 of the shredded cheese.
  • Repeat the layers twice but do not put a layer of cheese on top.
  • Drizzle any remaining green chili on top.
  • Cover with foil and bake in a 350 degrees for 25 minutes.
  • Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
  • Let stand 10-15 minutes before serving.
  • Top or serve on the side with sour cream, Pico de Gallo, guacamole, cilantro and lime wedges.