Green Chile Chicken Enchilada Casserole Recipe
In our home, we have some family favorites when it comes to dinnertime. I have to admit that this has become a favorite with other family members and friends we’ve had visting when I made it for dinner. One of those favorites is the Green Chile Chicken Enchiladas Casserole Recipe. It’s so good – both fresh and as leftovers!!!
Green Chiles Chicken Enchiladas Casserole Recipe
- Shredded chicken
- Two 28oz cans Las Palmas Green Chile Enchilada Sauce
- 2 cups Chicken broth (I make mine using bouillon)
- Two 10 1/2oz cans Cream of Chicken
- Two 10 1/2oz cans Cream of Mushroom
- 4 cups Shredded sharp cheddar cheese (or more if you prefer)
- Yellow Corn Tortillas
1 – Shred chicken if not already shredded and set to the side.
2 – In a pot, whisk together Green Chile Enchilada Sauce, Cream of Chicken, Cream of Mushroom and Chicken Broth. Cook over medium-high heat, stirring occasionally, until sauce is boiling. If you’re limited on time, simply whisk together the ingredients in a bowl.
3 – Preheat oven to 350°F.
4 – In a 9×13 pan, ladle a couple of scoops of the sauce to cover the bottom layer of the pan.
5 – On top of the layer of sauce, lay out approximately 8 tortillas, overlaying them on top of each other.
6 – Ladle another few scoops of sauce on top of the tortillas.
7 – Spread a layer of shredded chicken.
8 – Spread a layer of shredded cheese.
9 – Spread another layer of tortillas, sauce, chicken and cheese.
10 – Finish with a layer of corn tortillas, sauce and lots of cheese!! Put in the oven and bake for about 45 minutes or until cheese is melted.
Let it cool for about 10-15 minutes and serve. Enjoy!!! **This can be served alone or in combination with Spanish Rice and Refried Beans on the side.**
Have you ever made Green Chile Chicken Enchiladas Casserole?