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Green Chile Enchilada Casserole


Winter Meal Plan/ 3 Month Menu Plan and Grocery List

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Green Chile Enchilada Casserole

Servings 8


  • 4 chicken breasts, cooked and shredded use a rotisserie chicken for convience
  • 12 10 inch flour tortillas
  • 1 28 oz can green enchilada sauce
  • 2 ½ cups Monterey Jack Cheese, shredded
  • 1 8oz sour cream


  • Preheat your oven to 350 degrees. Lightly grease your 9×13 baking dish with non-stick spray.
  • Pour 1/4 of the enchilada sauce onto the bottom of the baking dish.
  • Rip up 4 tortillas into smaller pieces and layer into the bottom of the dish. There isn't any right size. Just bite sized pieces is great! Top the ripped up tortillas with half of the shredded chicken, 1 cup of cheese 1/2 cup sour cream and another 1/4 of the green enchilada sauce. Repeat.
  • You can top the very last layer of the tortillas with the last of the enchilada sauce and remaining cheese.
  • Cover with tin foil and bake for 35-40 minutes.

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