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Quick And Easy Green Chile Chicken Enchilada Casserole

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Recipe 24 of 52, Quick And Easy Green Chile Chicken Enchilada Casserole, also came from


It was absolutely delicious. While I was making it, Rylie was licking the left over sauce from the sides of the bowl.


Quick And Easy Green Chile Chicken Enchilada Casserole



10 oz chicken breast, cooked and shredded
16 oz green chili enchilada sauce
1 (4 oz) can chopped green chiles
12 oz Monterey Jack cheese
1 cup sour cream
10 medium tortillas
3 cilantro sprigs, chopped
3 green onions, chopped
1 medium tomato, chopped

Preheat the oven to 425 degrees.

Mix the chicken with 8 ounces 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 filled and rolled.

Pour the remaining sauce over the top of the tortillas, the 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 tomato before serving.

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