Green Chicken Chile Enchilada Casserole recipe

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Ingredients

3 cups shredded cooked chicken
2 (14 ounce) cans green enchilada sauce
1 (15 ounce) can diced tomatoes
1 large onion, chopped
1 (27 ounce) can chopped green chile peppers
12 (6 inch) corn tortillas
3 cups shredded Monterey Jack cheese

Nutrition Info

452.5 calories
carbohydrate: 31.3 g
cholesterol: 94.3 mg
fat: 23.7 g
fiber: 6 g
protein: 30 g
saturatedFat: 12.6 g
servingSize: -
sodium: 1495.6 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Combine shredded chicken, enchilada sauce, diced tomatoes, and onion in a large saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 15 minutes.

  3. Spoon 1/3 of the chicken mixture into the bottom of a 9x13-inch casserole dish. Lay 6 tortillas over top. Cover with 1/2 of the remaining chicken mixture, 1/2 of the green chile peppers, 1/2 of the Monterey Jack cheese, the remaining tortillas, remaining chicken mixture, remaining chile peppers, and remaining cheese.

  4. Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.

Recipe Yield

1 9x13-inch casserole

Recipe Note

If you like green chile peppers you'll love this green chicken enchilada casserole layered with corn tortillas, shredded chicken, and Monterey Jack cheese.

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