Dannielle's Chicken with Green Chili Enchilada Casserole

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My twist on chicken enchiladas. It's easier to me and my family really likes this recipe! It has a lot of steps, but they are easy and once you've done this recipe, you will want to do it again.

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  • 6
  • Average
  • 40 mins
  • 40 mins
  • Average budget

Ingredients

  • 4 boneless, skinless chicken breasts that have been either poached or cooked ahead of time in the crock pot
  • 1 -24 count package of CORN tortillas (you need 16 tortillas for this recipe)
  • 1 small can of green chili
  • 1 12 oz can cream of chicken soup
  • 1 12 oz can of green enchilada sauce
  • 4 cups shredded Mexican cheese blend OR Mild/Medium Cheddar Cheese Shredded

Preparation

Step 1

Shred all four pieces of cooked, cooled chicken. Measure out a healthy 3/4 to 1 cup of cheese and set aside.

Step 2

In a large mixing bowl, mix together the can of chicken soup, the can of green enchilada sauce and the can of green chili.

Step 3

Spread a small amount of the soup/sauce mixture into the bottom of a 9" x 13" baking dish. Lay in corn tortillas, so that you have approximately 4 to 6 tortillas on the bottom. Spread some soup/sauce mixture onto the tortillas. Add 1/3 of the shredded cooked chicken. Sprinkle cheese on top of chicken. Layer another layer of corn tortilla, repeat with soup/sauce mixture, chicken, cheese. You should end up with 4 layers of tortillas and 3 layers of chicken. On the top layer of tortillas, pour remaining soup/sauce mixture and use reserved cheese. Bake in 350* oven for about 30-40 minutes or until cheese on top is bubbly, depending on your oven.

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I make my chicken in the crock pot and just throw a few extra pieces in so that I have them already made. It makes it that much simpler for me.

You can also add in black olives if you prefer.

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