Mealtime was never easier! Thanks to KRAFT’s newly designed Stand-Up Pouches of natural shredded cheeses, you can create easy meals with less clean-up. The new zip-lock pouches contain the same amount of cheese (2 cups) in all your favorite flavors but with less packaging. Plus, they stand up nicely, making them easier for scooping or pouring right into your scrumptious dish. Be sure to look for the new and easy Stand-Up Pouches at your local Safeway.
Try our favorite Cheesy 3-Layer Chicken and Green Chile Enchilada Casserole recipe. It’s a dish the whole family will love and can be prepared in just minutes. It’s also a great way to use up leftover chicken! Or, keep it simple and save time in the kitchen by buying a roasted chicken from the deli counter. This deep dish chicken casserole has three delicious cheesy layers. Dinner really doesn’t get any easier.
Cheesy 3-Layer Chicken and Green Chile Enchilada Casserole
18 corn tortillas
1 28-ounce can green enchilada sauce
4 cups chicken, cooked and shredded
1 small white or yellow onion, sliced into thin rings
1-2 7-ounce cans mild diced green chiles
1 package (2 cups) KRAFT Natural Shredded Sharp Cheddar Cheese
1 package (2 cups) KRAFT Natural Shredded Mexican Four Cheese blend
2-3 green onions, sliced (optional)
Sour cream and fresh cilantro for garnish
Preheat oven to 375 degrees F.
TIP: have all your ingredients ready for assembling.
Place a small skillet over medium-high heat. Warm tortillas (no oil necessary) for a few seconds on each side. Set aside.
In a large, preferably deep dish casserole (we used an 11x8x4), pour about 1/4 of the can 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 and a dollop of sour cream.