Ingredients:
- 2 cups cooked and shredded chicken (rotisserie chicken works great)
- 1 can (15 oz) green enchilada sauce
- 1 can (4 oz) diced green chiles
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 2 cups shredded Mexican cheese blend (or Monterey Jack)
- 12 small corn tortillas, cut into quarters
- 1/2 cup diced onion
- 1/4 cup fresh cilantro, chopped (optional for garnish)
- Salt and pepper to taste
Directions:
Prepare the Casserole:
Preheat the oven:
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Mix the filling:
In a large bowl, mix together the shredded chicken, diced green chiles, 1 cup of shredded cheese, and diced onion. Season with salt and pepper.
Prepare the sauce:
In another bowl, whisk together the green enchilada sauce, sour cream, and softened cream cheese until smooth.
Layer the casserole:
Spread a small amount of the enchilada sauce mixture on the bottom of the baking dish. Layer a third of the corn tortillas over the sauce. Spread half of the chicken mixture over the tortillas, followed by a third of the enchilada sauce. Repeat the layers (tortillas, chicken, sauce), and finish with a final layer of tortillas and sauce on top.
Top with cheese:
Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole.
Bake:
Bake the casserole:
Cover the casserole with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish the Green Chile Chicken Enchilada Casserole with fresh cilantro if desired. Serve with rice, beans, or a simple salad for a complete meal.
Enjoy this cheesy, flavorful Mexican Green Chile Chicken Enchilada Casserole, perfect for family dinners!