Quick and Easy Green Chile Chicken Enchilada Casserole Recipe ...
Shredded chicken is layered with charred tortillas, sour cream, cheese, and enchilada sauce.
Green chile and chicken enchilada casserole has plenty of kick from green chiles and green chile salsa layered between tortillas and cheese.
A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love.
This is a quick and easy recipe. I used precooked chicken to save time that I just diced quickly. I put the 1/2 inch of sauce in the bottom of a greased 9x13 pan and then added whole tortillas that I dipped in the remaining enchilada sauce. I mixed the chicken and sour cream together and spread over the tortillas. On the final layer I poured the remaining sauce over the tortillas. I covered with foil and baked. I didn't add the cheese on top until the very end because I was afraid it would burn.
OMG!! This recipe was SO GOOD!! And easy!! Since their are only two of us, I did make a few modifications but tried to stay as true to the recipe as possible. Instead of chicken breasts, I used the meat from a precooked rotisserie chicken instead and omitted the garlic salt. Tore 6 corn tortillas into quarters, used a 15 ounce can green chile enchilada sauce, used 8 ounce package shredded Monterrey Jack cheese, and 1/2 carton--4 ounces--sour cream. Followed recipe to layer ingredients and baked at same temp/time suggested. Again, could not have dreamed how good this would be! Thank you so much for posting!!!
GREAT recipe - delicious & so easy! I bought four 6-oz pkgs of cooked strip chicked. I cut it into small cubes, mixed it with the sour cream, adding approx 2 teas of garlic powder & 1 teas of ground cumin. I poured half the can of green chile enchilada sauce into the bottom of the 9x13 pyrex, and layered shredded 9 corn tortillas (I did not char them) on top. I soaked the other 9 shredded tortillas in the balance of the sauce. In the pyrex, I then layered half the the chicken mixture, and covered it with half the cheese. I repeated the layers: the balance of the tortillas in the green sauce they soaked in, the balance of the chicken mixture, the balance of the cheese. Actually, I thought a 16-oz pkg of shredded cheese was too much - I will cut that back a little in the future. Everything else - perfect! It was not soggy or soupy at all, and boy it tasted Great! This can easily be assembled in advance and refrigerated. Remove from 'fridge, sit until closer to room temp, then baked 350 for 45 minutes
Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Made this tonight for dinner. I took the advice of another reviewer and mixed the chicken, a packet of taco seasoning and the sour cream and it gave the casserole a bit of spicy zip.. not to much, just right. I didn't use all the enchilada sauce. I used all but about a cup of it. My husband had THREE servings of this! Which he almost never does. This is easy and very tasty, will definetly make this again! Thanks for the recipe.
Very easy to make! Chicken and Monterey Jack Cheese filled flour tortillas topped with green enchilada sauce. I make Mexican Rice to serve on the side.