Easy Green Chile and Chicken Enchilada Casserole

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


2 tablespoons Olive Oil

Preheat oven to 350 degrees.
In a large skillet, heat olive oil.
Sprinkle both sides of chicken breasts with seasoning to taste.
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.
Wrap tortillas in a moist paper towel and microwave for 1 minute to steam.
Dip one warm corn tortilla into the enchilada sauce, coat both sides.
Cover the bottom of a 13 x 9 baking dish with dipped tortillas (approx 4).
Layer in the shredded/diced chicken ontop of the tortillas.
Layer in the cheeses ontop of the chicken.
Repeat layering dipped tortillas, chicken and cheese until baking dish is full.
Finish with a layer of dipped tortillas topped with a layer of cheese.
Bake at 350 degrees for 30 minutes or until cheese is melted.
Top with your choice of sour cream, guacamole, diced tomatoes or chopped green onions.

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