Green Chile Chicken Enchilada Casserole #Recipe

Here in Texas Green Chili's are all the rage! We find everything possible to make with them. Today FoodieGems is bringing you Chicken enchiladas that are tasty any time of year. Served with mexican rice and black beans, it makes a hearty Tex-Mex meal for a hungry crowd. As a casserole, this is a great option to make ahead and pop in the oven on a busy night. 

Enchilada lovers, this is the recipe for you!

Ingredients

• 4-5 Chicken Breasts halves, about 2 pounds, boneless, skinless, shredded
• 1 Onion, diced
• Garlic salt
• Salt & Pepper
• Corn tortillas, 18 pack, cut in half
• 1 can Green Enchilada sauce, 28 ounce
• 4 ounces fresh or 2 cans chopped Green Chiles
• 16 ounce package shredded Monterey Jack cheese and cheddar cheese mixture
• 12 ounce container sour cream
• Cilantro leaves, optional topping
• Pico de Gallo or Salsa, optional topping
• Guacamole, optional topping
• Black olives, optional topping

Baking Directions

Preheat oven to 350. Grease or spray baking dish. Add chicken seasoned with garlic salt, salt & pepper, chopped green chiles and freshly chopped onion in the dish. Bake 45 minutes.  Leave oven on. Cool and shred, setting aside.

Warm tortilla halves on stovetop. Pour layer of enchilada sauce in bottom of 9x12 baking dish and arrange 6 tortillas in one layer over sauce. Top with one-half of the cooked chicken, one-third of the cheese, 1/2 of the sour cream, and another layer of sauce. Repeat this. Use remaining tortillas as top layer, covering with remaining enchilada sauce and remainder of the cheese. Lightly top that with any extra green chile sauce mixed with and leftover sour cream. Sprinkle with cilantro leaves or black olives as desired. Cover casserole and bake 45 minutes.

Serve with pico de gallo, sour cream and guacamole as desired alongside rice and beans. Enjoy!

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