Green Chile Chicken Enchilada Casserole
An easy to make with simple ingredients, delicious Green Chile Enchilada Casserole.
Servings 6
Ingredients
- 1 28 oz can Green Enchilada Sauce (I used Las Palmas) divided (1/2 for mixing w/chicken, 1/2 for layering in cassorole)
- 4 cups Shredded cooked chicken I used rotisserie chicken
- 1/2 8oz block Cream Cheese 4oz, softened
- 4 cups Shredded cheese (Colby Jack or Mexican) reserve 1 cup for top of last layer
- 1 4.5 oz can Green Chiles (Ortega)
- 2 tsp Taco Seasoning
- 12 Yellow corn tortillas
- Chopped fresh cilantro *optional
- Sour Cream *optional
Instructions
- In a large bowl, combine shredded chicken, approx. one half of the enchilada sauce, cream cheese, green chiles, and taco seasoning.
- Coat bottom of a 9x13 baking dish with about 1/2 cup enchilada sauce.
- Layer 4 corn tortillas in baking dish. Cut in half as needed to fit.
- Top tortillas with chicken mixture, sauce, and cheese.
- Make another complete layer (tortillas, chicken, sauce, & cheese)
- End layering with tortillas, sauce, and cheese.
- Preheat oven to 350º. Cover with foil. Bake for 20-30 minutes. Then uncover and continue baking until it starts to bubble and brown on top. If you prefer, you can pop it under the broiler for the final few minutes. Keep an eye on it.
- Let cool enough to let it set up before serving.
- Top with sour cream and fresh chopped cilantro (if desired).
- ENJOY!