Green Chile Chicken Enchilada Casserole
I spent time in the southwest where green chilies were a common ingredient and we would have an casserole similar to this when I was a kid. This is a quick and easy recipe. Serve with Black Bean and Corn Salad.
Green Chile Chicken Enchilada Casserole
Creamy sour cream, chicken, cheese and green chilies layered in a casserole.
Servings: 6
Ingredients
- 3 Cups Cooked Chicken Breast
- 1 Cup Sour Cream
- 1 Can Cream of Chicken Soup
- ½ Cup Green Onions chopped
- 1 Can Green Chilies (4 oz) drained
- 3 Cups Colby Jack Shredded Cheese
- Salt and Pepper to taste
- 12 Corn Tortillas taco size
Instructions
- Preheat oven to 350°.
- Mix all ingredients except for cheese and tortillas. Season with salt and pepper.
- Spray a 9 x 13 baking dish with cooking spray.
- Spread a thin layer of the chicken mixture on the bottom of the pan. Top with a layer of tortillas cutting tortillas as needed to fill in the empty spaces. Spread another layer of chicken mixture and sprinkle a layer of cheese. Continue layering with Tortilla, chicken mixture, cheese. Making sure to end on a cheese layer.
- Bake at 350° for 35 - 40 minutes until cheese is melted and casserole is warm and bubbly.Allow the casserole to sit for at least 5 minutes before cutting.Top with additional chopped green onions.
Notes
To get dinner on the table even quicker, I will use canned chicken. I usually use 3 - 10 oz. cans, and make sure to drain the water from the can. I find that the canned chicken creates a more creamy and juicy enchilada. 🙂