Quick and Easy Green Chile Chicken Enchilada Casserole
This Green Chile Chicken Enchilada Casserole can be on your dinner table in 30 minutes all in one pot! It doesn't get any easier than these chicken enchiladas, they're creamy, cheesy and perfect!
Servings: 10
Calories: 319kcal
Equipment
Ingredients
- 10 ounce chicken breast cooked and shredded
- 16 ounce green chile enchilada sauce
- 4 ounce green chiles (1 small can), chopped
- 12 ounce Monterey Jack Cheese
- 1 cup sour cream
- 10 medium tortillas flour or corn
Toppings
- 3 springs cilantro chopped
- 3 green onions chopped
- 1 medium tomato chopped
Instructions
- Preheat the oven to 425℉.
- Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese.
- In another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9x13 inch baking dish.
- Take a tortilla, top with a couple of tablespoons of the chicken mixture, then roll it up and place over the sauce in the baking dish. Continue with all the tortillas until they are all filled and rolled.
- Pour the remaining sauce over the top of the tortillas, then sprinkle the remaining cheese evenly over the top.
- Place the dish in the oven and bake for 25 minutes.
- Top with chopped cilantro, green onions, and tomatoes before serving.
Video
Notes
- Use rotisserie chicken for a quick and convenient option.
- Substitute green enchilada sauce with red enchilada sauce if preferred.
- Warm the tortillas in the microwave for 30 seconds to make them easier to roll.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350℉ for 15-20 minutes or until heated through.
Nutrition
Serving: 1enchilada | Calories: 319kcal | Carbohydrates: 22g | Protein: 18g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 872mg | Potassium: 250mg | Fiber: 2g | Sugar: 6g | Vitamin A: 875IU | Vitamin C: 5mg | Calcium: 316mg | Iron: 2mg
