Spicy Green Chile Chicken Enchilada Casserole
This is a family derivative of a very popular recipe.
It has been made to cater to those who enjoy the spicier
side of life. If that is not you, just cut the diced green
chiles down to 2-4 oz.
- Prep time: 15 mins
- Cook time: 45 mins
- Total time: 1 hr
- Servings: 8
- Pan size: 13x9x2
- 2 lbs: boneless chicken breast
- 16 oz: sour cream
- 1 can: cream of chicken soup
- 18: tortillas
- 24 oz: "medium" green enchilada salsa
- 8 oz: diced green chiles
- 4 cups: shredded cheddar
- Salt & Pepper: to taste
- 2lbs: chicken
- 1. Preheat oven to 425 degrees F.
- 2. Season chicken with salt and pepper.
- 3. Bake chicken 20 minutes.
- 4. Shred chicken.
- 5. In a bowl mix together soup, sour cream and chicken.
- 6. Cover the bottom of the pan with 6 oz enchilada sauce.
- 7. Lay down 6 tortillas to cover the entire bottom of the pan.
- 8. Spread 1/2 the chicken mixture into pan.
- 9. Cover layer with approximately 1/2 to 3/4 cups of cheddar.
- 10. Repeat steps 7 through 10.
- 11. Cover the cheese in 6 oz enchilada sauce.
- 12. Place the remaining 6 tortillas on the top.
- 13. Use the remaining 6 oz enchilada sauce to cover the top of the tortillas.
- 14. Use the remaining cheddar to cover the sauce.
- 15. Cover with tinfoil.
- 16. Bake for 25-30 minutes or until cheese is melted.
- 17. Uncover, broil for last
5-7 minutes.