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.
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
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.
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.
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