Quick and Easy Green Chile Chicken Enchilada Casserole
This Green Chile Chicken Enchilada Casserole can be on your dinner table in 30 minutes all in one pot! It doesn't get any easier than these chicken enchiladas, they're creamy, cheesy and perfect!
Ingredients
- 10 ounce chicken breast (cooked and shredded)
- 16 ounce green chile enchilada sauce
- 4 ounce green chiles ((1 small can), chopped)
- 12 ounce Monterey Jack Cheese
- 1 cup sour cream
- 10 medium tortillas (flour or corn)
- 3 springs cilantro (chopped)
- 3 green onions (chopped)
- 1 medium tomato (chopped)
Instructions
- 1
Preheat the oven to 425℉.
- 2
Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese.
- 3
In another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9x13 inch baking dish.
- 4
Take a tortilla, top with a couple of tablespoons of the chicken mixture, then roll it up and place over the sauce in the baking dish. Continue with all the tortillas until they are all filled and rolled.
- 5
Pour the remaining sauce over the top of the tortillas, then sprinkle the remaining cheese evenly over the top.
- 6
Place the dish in the oven and bake for 25 minutes.
- 7
Top with chopped cilantro, green onions, and tomatoes before serving.
Cook it from the original
This recipe comes from jocooks.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on jocooks.com