Green Chile Chicken and Sour Cream Enchilada Casserole

"This is one of my most popular dishes. I am always making a batch for friends and parties, husband's work functions, blah, blah, blah. It is not too spicy and very tasty."
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Ready In:




  • Get newspaper and line counter with it. Cover newspaper with paper towels. This will protect your counter from the oil mess.
  • Heat oil in medium skillet -(ready when a drop of water in oil "pops" at you).
  • Quickly dip each tortilla in oil. Long enough to coat the tortilla. You only want to soften them, too long in the oil and they will turn crunchy.
  • "Drain" tortillas on paper towels.
  • Line 9x12 glass cooking dishing with six of the tortillas and set aside.
  • In medium sauce pan combine diced green chiles, green chile sauce, soup and sour cream. Stir over medium heat until all the ingredients blend into a smooth, creamy mix.
  • Tun off heat and set aside.
  • Seperate meat from chicken, be careful of bones. NOTE: I usually buy a pre-cooked one from Albertson's.
  • In a large bowl mix tomatoes, chicken, and one bag of chesse.
  • Spread chicken mixture over tortillas in cooking dish.
  • Douse chicken with half of the cream sauce.
  • Cover with remaining six tortillas.
  • cover entire casserole with second bag of cheese.
  • Cook for 15 minutes, or until cheese is melted, at 375.
  • Serve with remaining sauce as a condiment.

Questions & Replies

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  1. Even though the instructions weren't extremely clear (I totally missed where to put in the pepper or the Ranch dressing mix) it still turned out really good and I'll definitely make it again!
  2. This was very good. Loved the sauce. The next time I make this I'll only used about half the Mexican Cheese. I could not find the 8 oz cans called for so I had to use the 10 1/2 oz but I don't think it affected the recipe. this made a huge amount of food and had to use my 9X13X3 inch pan to fit everything into it. Probably because of the extra oz of can ingredients. Thanks for sharing. It will be made again.


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