This is a very simple recipe, and it has a lot of variations for budget, and if you are trying to use up what you have in your pantry and fridge.

I got a package of rotisserie chicken pulled off the bone from Costco not long ago. I defrosted it, and now I’m ready to start using it.  If you don’t have a rotisserie chicken, you can substitute 2 cups of shredded cooked chicken or 2 small cans/1 large can of canned chicken, drained, rinsed, and shredded.

Green Chicken Enchilada Casserole

Ingredients

• 2 cups cooked/shredded chicken
• 1 19-ounce can green enchilada sauce
• 1/3 cup sour cream
• 2 cups shredded sheese, divided (I used 1/2 Cheddar and 1/2 Asadero)
• 10-ish corn tortillas, cut or ripped into bite-sized pieces (You may need more or less depending on how big your pieces end up)
• Topings/Garnishes: Salsa, Sour Cream, shredded lettuce, diced onions, or picled onions (Your choice)

Directions

1. Preheat the oven to 350 degrees.
2. Mix together the enchilada sauce and sour cream. Taste and add any additional seasoning as desired (onion or garlic powder, white pepper).
3. In a 13×9 pan, coat the bottom with 2-3 tablespoons of enchilada sauce.
4. Layer tortilla pieces, chicken, cheese, tortilla, and sauce until your pan is full.
5. Top with any remaining cheese.
6. Tent the pan loosely with aluminum foil and bake covered for 35-40 minutes.
7. Remove foil and cook for another 5-10 minutes until the cheese on top is browned and bubbly.
8. Serve with toppings/garnishes as desired.

 

This meal serves 6-8, depending on the sides you choose to serve.

Leftovers can be frozen.