Layered Green Chile Chicken Enchilada Casserole

Layered Green Chili Chicken Enchilada Casserole in dish garnished with cilantro and tomatoes.

Layered Green Chile Chicken Enchilada Casserole

Green Chicken Enchiladas will be a huge hit with the family, everyone loves the flavors of this easy to make dish! Keep the ingredients on hand for an easy pantry meal!

Course Lunch or Dinner

Cuisine Mexican

Prep Time 10

Cook Time 40

Servings

Calories 362kcal

Author Deb Clark

Equipment

9x13 casserole dish

Ingredients

8 corn tortillas
2-3 cups cooked chicken diced
½ cup diced onion
12 ounces evaporated milk
10.5 ounces can cream of chicken soup
4 ounces can diced green chilis
3 cups shredded cheddar cheese

Instructions

Preheat the oven to 375 degrees. Prepare 9x13 baking dish by spraying with non-stick cooking spray, set aside.
In a medium mixing bowl, whisk together the cream of chicken soup, evaporated milk and chopped green chilis. (referred to as green Chile sauce or enchilada sauce)
Ladle a little enchilada sauce, about ¼ cup in the bottom of the prepared baking dish, then layer four tortillas on the bottom of the casserole dish.
Top with diced cooked chicken, half the cheese, half the onions and half the remaining sauce.
Layer the second layer of tortillas on top of the cheese. Spread with remaining sauce covering the entire surface. Sprinkle with remaining onions and finish with a layer of shredded cheese.
Cover tightly with aluminum foil and bake casserole for 40 minutes or until the casserole is hot and bubbly.
To brown the top of the layered green chili chicken casserole, place it under the broil for 3-5 minutes. Watch carefully so it doesn't burn.
Cover finished casserole loosely with foil and allow to set/rest for 10 minutes before serving.
If desired, top green enchiladas with a little sour cream or a dollop of greek yogurt and a squeeze of fresh lime juice.

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