Chicken Enchilada Casserole Recipes

 

 

 

 

 

 

 

 

 

 

Chicken Enchilada Casserole 

Ingredients

  • 4 chicken breasts, cooked and shredded
  • 9 10-inch white flour tortillas
  • 1 28-oz can green enchilada sauce
  • 1 4-oz can roasted diced green chiles
  • 2 cups shredded Monterey Jack cheese
  • 1 8-oz container sour cream
  • Cilantro

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 8×11″ baking dish.
  2. Pour ¼ of the enchilada sauce on the bottom of the baking dish.
  3. Rip up 3 tortillas and cover the enchilada sauce layer. Top with half the chicken, ⅔ cup of cheese, ½ cup sour cream, and another fourth of the enchilada sauce. Repeat.
  4. Top the last layer of tortillas with the last of the enchilada sauce and the last ⅔ cup of cheese.
  5. Cover and bake for 45 minutes.

Serve it with chopped up cilantro.

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