Green Chile Chicken Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 pound boneless, skinless chicken breast, cut into bite sized pieces12 king sized corn tortillas, torn in half1 (28 ounce) can green chile enchilada sauce1 (16 ounce) package shredded Monterey Jack cheese1 (16 ounce) container sour cream1 bunch green onions diced1/2 bunch fresh cilantrochopped1 small can green chili peppers diced mild6 teaspoons taco seasoning
1.Boil cut up chicken until no longer pink.
2. In a large bowl combine chicken, enchilada sauce, green onions, cheese, cilantro, taco seasoning, diced green chili's and sour cream. Stir until completely mixed.
3. In the bottom of each 8x8 baking dish, arrange (2 tortillas) torn in half. Spoon in 1 and 1/2 cups mixture, place another layer of tortillas and mixture. Add one more layer of each with a total of 6 tortillas and 4 1/2 cups chicken mixture in each baking dish.
4. Bake in oven covered @ 350 degrees for 45 minutes.
In a 9x13 baking dish, arrange 6 tortillas torn in half and 4 1/2 cups mixture, repeat one more time. Cook same as above.
2. In a large bowl combine chicken, enchilada sauce, green onions, cheese, cilantro, taco seasoning, diced green chili's and sour cream. Stir until completely mixed.
3. In the bottom of each 8x8 baking dish, arrange (2 tortillas) torn in half. Spoon in 1 and 1/2 cups mixture, place another layer of tortillas and mixture. Add one more layer of each with a total of 6 tortillas and 4 1/2 cups chicken mixture in each baking dish.
4. Bake in oven covered @ 350 degrees for 45 minutes.
In a 9x13 baking dish, arrange 6 tortillas torn in half and 4 1/2 cups mixture, repeat one more time. Cook same as above.
Nutritional Info Amount Per Serving
- Calories: 364.9
- Total Fat: 19.5 g
- Cholesterol: 66.2 mg
- Sodium: 838.2 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 3.8 g
- Protein: 18.4 g
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