Ole! Chicken Enchilada Bake

My recipe for a layered enchilada verde casserole. Recipe may be halved and baked in an 8 x 8 baking dish.
- Ready In:
- 50mins
- Serves:
- Units:
2
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ingredients
-
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"!
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RECIPE MADE WITH LOVE BY
@The Spice Guru
Contributor
@The Spice Guru
Contributor
"My recipe for a layered enchilada verde casserole. Recipe may be halved and baked in an 8 x 8 baking dish."
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