Name: Green Enchilada Chicken Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 persons
Cuisine: Caribbean
Ingredients: 1 teaspoon Olive Oil; 1 (10.5 oz) can Cream of Chicken soup; 1/2 cup Sour Cream; 15 ounce canned Green Chili enchilada sauce, divided; 1/2 teaspoon Salt; 1/2 teaspoon Pepper; 1/2 teaspoon Ground Cumin; 1/2 teaspoon Garlic Powder; 2 cups cooked, shredded Chicken Breast; 4 ounces canned Diced Green Chilies; 2 cups Cheddar Cheese, shredded, divided; 12 (6-inch) Corn Tortillas

Front shot of Green Enchilada Chicken Casserole in a baking dish

Do you want to enjoy the taste of enchiladas without all the rolling and stuffing? This Green Enchilada Chicken Casserole helps you do this. It has layers of corn tortillas with creamy cheese, sour cream, chicken, and green chile filling. And it's topped with cheddar cheese for even more cheesiness. So it's Mexican comfort food at its best. Top with tortilla chips for even more Mexican flavors.

Equipment Needed

Baking Dish

Large Mixing Bowl

Large Spoon

Oven

Author: Chigoziri Nwachuku

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Serves

6 persons

Ingredients

1 teaspoon Olive Oil
1 (10.5 oz) can Cream of Chicken soup
1/2 cup Sour Cream
15 ounce canned Green Chili enchilada sauce, divided
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Ground Cumin
1/2 teaspoon Garlic Powder
2 cups cooked, shredded Chicken Breast
4 ounces canned Diced Green Chilies
2 cups Cheddar Cheese, shredded, divided
12 (6-inch) Corn Tortillas

Instructions

Preheat oven to 350 °F.

Using olive oil or olive oil spray, grease a 10-inch round ceramic baking dish.

In a large mixing bowl, add cream of chicken soup, sour cream, a third of a cup of enchilada sauce, salt, pepper, ground cumin, and garlic powder, mixing well.

Add shredded chicken, diced green chilies, and one cup of the shredded cheddar cheese to the sour cream mixture, mixing well.

Spread 1/3 cup of the remaining enchilada sauce onto your greased baking dish using a spoon.

Layer four corn tortillas on top of the enchilada sauce.

Spread a third of the chicken mixture on the tortillas using a spoon.

Repeat this process two more times.

Spread the rest of the enchilada sauce on top of the casserole. Sprinkle with the remaining one cup of cheddar cheese.

Bake in the oven for 30 minutes until the cheese is bubbly. Let's pair it up with a refreshing and healthy Kale Smoothie.