Green Chile Chicken Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Green Chile Chicken Enchilada Casserole calories by ingredient
Number of Servings: 10
Ingredients
-
1 pound boneless, skinless chicken breast, cut into bite sized pieces
12 king sized corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (16 ounce) container sour cream
1 bunch green onions diced
1/2 bunch fresh cilantrochopped
1 small can green chili peppers diced mild
6 teaspoons taco seasoning
Directions
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.