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    You are in: Home / Recipes / Green Chile Enchilada Casserole Recipe
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    Green Chile Enchilada Casserole

    Green Chile Enchilada Casserole. Photo by loof

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    smellyvegetarian's Note:

    My husband and I were feeling nostalgic for green chile (we used to live in NM), so we dug into the precious Hatch supply and this is what I came up with. If you can't get ahold of Hatch, try for the most flavorful green enchilada sauce you can find. If you can get Hatch--send some to me LOL! The steps look involved but really this takes no time at all.

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    1. 1
      Preheat oven to 350.
    2. 2
      In a non-stick skillet coated with cooking spray saute onions, garlic, bell pepper, and corn until tender.
    3. 3
      Remove from heat.
    4. 4
      Stir in chicken, salt, and pepper, then add 1/2 c of enchilada sauce. Mix well.
    5. 5
      Spread 1/4 c enchilada sauce on the bottom of an 11x7 inch pan.
    6. 6
      Spread 4 tortillas with sour cream, then place in pan. Pour half the chicken mixture on top.
    7. 7
      Add 1/4 cheese and top with two tortillas.
    8. 8
      Pour 1/4 c enchilada sauce over tortillas, then cover with remaining chicken mixture and 1/4 c cheese.
    9. 9
      Spread 1 T of sour cream on two tortillas, then place them CREAM SIDE DOWN on top of casserole. You will want to layer them crossways from the two tortillas below (trust me, this works).
    10. 10
      Spread 1/4 c enchilada sauce on top of tortillas, then sprinkle with remaining 1/2 c cheese.
    11. 11
      Bake at 350 for 20-25 minutes or until cheese is bubbly.

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    Ratings & Reviews:

    • on August 10, 2012


      I loved how easy this was to make; also appreciate the quantity. It seems like so many recipes make just too much. It wasn't quite as tasty as I'd like, but I blame that on the sauce I used. I'll use a different one next time. ZWT8

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    • on February 19, 2010


      Yum Yum Yum!! I left out the onion in this and made up for it with a little extra green pepper. With leftover chicken this was so quick and easy to make with great flavor. Thanks for sharing your recipe! Made for the Top Favorites of 2009 event

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    • on August 17, 2009


      This was a delicious casserole! The first time I made it, I used 6 whole wheat tortillas, the second time 9 corn tortillas (I followed the original directions with 3 layers of tortillas). I used about 1/2 cup of the nonfat sour cream to coat the tortillas well (second time tried it with nonfat yogurt on half and nonfat cream cheese on half - those were both great also). The second time I omitted the cheese, and we really didn't miss it. I only used a pinch of the salt. The Hatch sauce I could find is mild, so I added a light sprinkling of cayenne pepper. Adding diced green chilies would probably be really good too. Thanks for this very yummy New Mexican flavored dish! Served 3 big eaters.

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    Read All Reviews (7)


    Nutritional Facts for Green Chile Enchilada Casserole

    Serving Size: 1 (166 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 248.4
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 1.2 g
    Cholesterol 37.4 mg
    Sodium 966.8 mg
    Total Carbohydrate 35.6 g
    Dietary Fiber 4.0 g
    Sugars 8.4 g
    Protein 17.2 g

    The following items or measurements are not included:

    reduced-fat cheddar cheese

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