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Easy Green Chile Chicken Enchilada Casserole

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A simplified, hassle-free enchilada casserole that brings vibrant flavors and cheesy goodness to your weeknight dinners.

Ingredients

Scale
  • 12–15 corn tortillas (yellow or white)
  • 3 cups shredded cooked chicken (rotisserie chicken works best)
  • 2 cans green enchilada sauce (salsa verde) (approximately 20 oz total)
  • 0.5 cup sour cream (for sauce mixture)
  • 3 cups shredded cheddar or Mexican blend cheese
  • 1 can mild diced green chiles (4 oz can)
  • 0.5 cup sour cream (for center dollop)
  • 2 ripe avocados (diced into large chunks)
  • 1 cup cherry tomatoes (quartered)
  • 0.5 cup fresh cilantro (roughly chopped)

Instructions

  1. In a bowl, whisk together the green enchilada sauce with ½ cup sour cream and the diced green chiles until well combined.
  2. Warm the corn tortillas in the microwave for about 30 seconds.
  3. Grease a 9×13 glass baking dish.
  4. Spoon a thin layer of the sauce mixture on the bottom of the dish.
  5. Cover the bottom of the dish with a layer of corn tortillas, overlapping them slightly.
  6. Scatter half of the shredded chicken over the tortillas.
  7. Drizzle about 1/3 of the remaining sauce over the chicken.
  8. Sprinkle 1 cup of cheese over the sauce.
  9. Repeat the layering process: tortillas, remaining chicken, sauce, and 1 cup of cheese.
  10. Place a final layer of tortillas on top.
  11. Pour the remaining sauce over the top and cover with the last layer of cheese.
  12. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake for another 10-15 minutes.
  13. Let the casserole rest for 10 minutes before topping.
  14. Spread sour cream down the center and top with avocado chunks and quartered tomatoes.
  15. Finish with fresh cilantro.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Can also be frozen before baking.

Nutrition

Find it online: https://pennykitchenz.com/easy-green-chile-chicken-enchilada-casserole-recipe/

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