Description
Creamy green chile chicken enchiladas layered with tortillas, cheese, and tangy enchilada sauce, then baked until bubbly and melted. A comforting casserole-style dish perfect for feeding a crowd.
Ingredients
- 4 to 5 cups cooked chicken (cubed)
- 28 ounces green enchilada sauce
- 8 ounces cream cheese (softened)
- 7 ounces chopped green chiles
- 1 cup sour cream
- 25 ounces corn tortillas
- 4 cups shredded monterey jack cheese
Instructions
- Preheat oven to 350 degrees F and coat a 9×13-inch casserole dish with nonstick cooking spray.
- In a large bowl, beat together the softened cream cheese, chopped green chiles, and sour cream until smooth and blended. Stir in the cubed cooked chicken until evenly combined.
- Spread a thin layer of green enchilada sauce across the bottom of the prepared dish. Add a layer of corn tortillas, then spread part of the chicken mixture, sprinkle with Monterey Jack cheese, and drizzle with enchilada sauce.
- Repeat the layers of tortillas, chicken mixture, cheese, and sauce at least once more, finishing with sauce and cheese on top.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and continue baking for 15 minutes, or until the cheese is fully melted and the edges are bubbling.
Notes
- Rotisserie chicken works well for quick preparation.
- If tortillas are stiff, warm them briefly to make layering easier.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This casserole can be assembled ahead of time and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
