Easy Green Chile Chicken Enchilada Casserole

January 11, 2016

This easy Chicken Enchilada Casserole is one of our favorite weeknight dinners. We typically roast a chicken on Sunday or Monday night and this recipe is the perfect way to use up the leftover meat. Plus, it takes just a few minutes to put together and the green chile enchilada sauce is super mild, making this a kid-friendly recipe (have some spicy salsa on the side for those who love heat!). All you need are corn tortillas, green enchilada sauce and some mild green chiles (canned), sliced onions, and pre-shredded cheese. Layer it all up like a lasagna and throw it into the oven. It’s excellent garnished with fresh cilantro, green onions and a dollop of sour cream and served with a side of refried beans and a simple green salad topped with avocado.

Easy Green Chile Chicken Enchilada Casserole

18 corn tortillas

1 32-ounce can green enchilada sauce

About 4 cups chicken, cooked and chopped up
1 small onion, sliced into thin rings

2 7-ounce cans mild diced green chiles

1 package (2 cups) shredded Sharp Cheddar Cheese

1 package (2 cups) shredded Mexican Cheese blend

2-3 green onions, sliced (optional)

Sour cream and fresh cilantro for garnish

TIP: Have all your ingredients ready for assembling.

Preheat oven to 375 degrees F.

Place a small skillet over medium-high heat. Warm tortillas (no oil necessary) for a few seconds on each side (or warm them for 1-2 minutes in the microwave until softened). Set aside.

In a large, preferably deep dish casserole (we used an 11x8x4), pour about 1/2 cup of green enchilada sauce. Place 6 overlapping tortillas on the bottom. Add 2 cups chicken, top with 1/3 of the sliced onions and 1/3 of the green chilies. Sprinkle with roughly 1/3 of the Cheddar and Mexican cheeses (reserving enough for 2 more layers). Spoon enough green enchilada sauce on top to cover.

Add 6 more tortillas and repeat the above ingredients.

For the final third layer, add the last remaining 6 tortillas. Top with the rest of the cheese, cover with a few rings of onions, and add remaining green chilies and enchilada sauce. Top with green onions (optional).

Cover casserole with foil and bake for 40-45 minutes or until bubbling. Increase heat to broil, remove foil, and continue to cook until the edges crisp up nicely, about 2-4 minutes (watch carefully to prevent scorching).

Remove from oven and let the casserole rest for about 15 minutes to make slicing easier.

Garnish with freshly chopped cilantro, green onions, and a dollop of sour cream. Serve with refried beans.

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