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