Ole! Chicken Enchilada Bake

Name: Ole! Chicken Enchilada Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 1 (19 ounce) can mild green enchilada sauce; 3 cups coarsely broken reduced-sodium yellow tortilla chips; 1 (10 3/4 ounce) can condensed cream of chicken soup; 1 (8 ounce) container sour cream; 1 1/2 teaspoons ground cumin; 1 dash garlic powder; 1 dash oregano; 8 ounces shredded Mexican blend cheese; 1 (7 ounce) can diced mild green chilies; 1 (4 ounce) can sliced black olives (reserve 12 slices); 1/2 cup sliced green onion (reserve 1 tablespoon); 1/4 cup chopped cilantro; 4 cups boneless skinless shredded rotisserie chicken; 8 ounces shredded Mexican blend cheese; sliced ripe olives; sliced green onion

(1)

Recipe by The Spice Guru

My recipe for a layered enchilada verde casserole. Recipe may be halved and baked in an 8 x 8 baking dish.

People talking

Join In Now Join the conversation!

READY IN: 50mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

ENCHILADA VERDE SAUCE
1

(19 ounce) can mild green enchilada sauce
MOCK CORN TORTILLAS
3

cups coarsely broken reduced-sodium yellow tortilla chips
CHEESY CHICKEN FILLING
1

(10 3/4 ounce) can condensed cream of chicken soup
1

(8 ounce) container sour cream
1 ¹⁄₂

teaspoons ground cumin
1

dash garlic powder
1

dash oregano
8

ounces shredded Mexican blend cheese
1

(7 ounce) can diced mild green chilies
1

(4 ounce) can sliced black olives (reserve 12 slices)
¹⁄₂

cup sliced green onion (reserve 1 tablespoon)
¹⁄₄

cup chopped cilantro
4

cups boneless skinless shredded rotisserie chicken
TOPPING
8

ounces shredded Mexican blend cheese
GARNISH
sliced ripe olives
sliced green onion

DIRECTIONS

PREHEAT oven to 375 F (oven rack should be in the center position); SPRAY a 3 quart casserole dish with cooking spray; SHRED or dice rotisserie chicken removed from from bones to make 4 cups; CHOP the veggies for CHEESY CHICKEN FILLING; BREAK enough reduced-sodium yellow corn tortilla chips into coarse pieces to make approximately 3 cups.
WHISK together the first five CHEESY CHICKEN FILLING ingredients in a large bowl (1 (10 3/4 ounce) can condensed cream of chicken soup, 1 (8 ounce) container sour cream, 1 1/2 teaspoons ground cumin, 1 dash garlic powder, 1 dash oregano).
POUR 1/2 cup of the ENCHILADA VERDE SAUCE into the greased 3 quart baking dish.
ARRANGE 1/2 (1 1/2 cups) of the MOCK CORN TORTILLAS (reduced-sodium tortilla chips) evenly over ENCHILADA VERDE SAUCE in baking dish.
POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the tortilla chips.
SPREAD 1/2 (HALF) of the CHEESY CHICKEN FILLING mixture over the ENCHILADA VERDE SAUCE.
POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the CHEESY CHICKEN FILLING.
REPEAT the process, between steps 4-7 (ending with the remaining ENCHILADA VERDE SAUCE).
SPRINKLE with 8 ounces of the remaining reserved shredded Mexican cheese TOPPING; GARNISH with reserved sliced green onions and sliced black olives.
BAKE casserole, covered with tented foil or casserole lid, for 40-45 minutes at 375°F; REMOVE foil or cover carefully to allow casserole to cool and set for 7-10 minutes before cutting and serving. SERVE with Tabasco brand green pepper sauce if desired; SNAP your fingers and shout,"OLE"!

Submit a Recipe Correction