Green Chili Chicken Enchilada Casserole
A comforting and cheesy casserole that combines shredded chicken, green chiles, and layers of tortillas topped with melted cheese.
Ingredients
Main Ingredients
- 2 cup cooked chicken, shredded or diced
- 2 cup shredded cheddar cheese
- 1 third cup sour cream
- 4 ounce canned diced green chiles, drained if needed
- 15 ounce canned green chili enchilada sauce
- 12 6-inch corn tortillas
- 10.5 ounce cream of chicken soup
- 1 to taste Salt and pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the cream of chicken soup, sour cream, 1/3 cup of enchilada sauce, salt, and pepper. Add the chicken and diced green chiles, and mix well.
- Pour 1/4 cup of enchilada sauce into the bottom of an 8x8-inch baking pan, spreading it out evenly.
- Place 3 tortillas to cover the bottom of the pan, cutting or tearing them in half if needed to fill gaps.
- Spread 1/3 of the chicken mixture over the tortillas. Top with 1/3 cup of enchilada sauce. Cover with 3 more tortillas.
- Add another 1/3 of the chicken mixture, spreading it out. Add 1/3 cup of enchilada sauce and 1 cup of shredded cheese. Cover with 3 more tortillas.
- Add the remaining chicken mixture over the tortillas. Pour 1/3 cup of enchilada sauce over it. Cover with the remaining tortillas.
- Pour the remaining sauce over the top of the casserole, ensuring the tortillas are covered. Sprinkle the remaining cup of cheese over the top.
- Bake for 25-30 minutes until the cheese is melted and the casserole is bubbly.
- Remove from the oven and let it rest for 5-10 minutes before serving for easier portions.
Notes
For a spicier kick, add sliced jalapeños on top before baking.