Easy Green Chile and Chicken Enchilada Casserole
By: Leah Rodrigues
Published: 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:
4 Large Boneless Skinless Chicken Breasts
19 ounces La Victoria Chile Verde Enchilada Sauce
6 ounces Shredded Cheddar Cheese
6 ounces Shredded Mozzerella Cheese
12 Corn Tortillas
2 tablespoons Olive Oil
Garlic Salt, Garlic Pepper, to taste
Sour Cream, Guacamole, Diced Tomatoes, Chopped
 

 
Directions:
 
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.

Directions:
 
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.