October 13, 2011
If you are looking for a dish that is high in flavor but requires little effort then this Green chile and chicken enchilada casserole is the answer. This is a simple and easy casserole that can be made any night of the week. With a little help from the store, dinner can be put on the table in 30 minutes. This dish is a great way to vamp leftover chicken. This is a one dish meal that everyone will love.
Green Chile and Chicken Enchilada Casserole
Ingredients:
6 ounces Shredded Cheddar Cheese
6 ounces Shredded Mozzerella Cheese
2 tablespoons Olive Oil
Directions:
Preheat oven to 350 degrees.
Brown chicken in olive oil. Cook 10 minutes. (chicken will cook more later)
Cut/Shred cooked chicken into small pieces, set aside in small bowl.
Combine shredded cheeses into a small bowl, set aside.
Empty enchilada sauce into large bowl, set aside.
Layer in the shredded/diced chicken ontop of the tortillas.
Layer in the cheeses ontop of the chicken.
Finish with a layer of dipped tortillas topped with a layer of cheese.
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