Description
A zesty Mexican-American casserole with tender shredded chicken, green enchilada sauce, creamy cheese, and fresh green chiles. Easy to customize with toppings and spice levels for a family-friendly weeknight meal.
Ingredients
28 oz can green enchilada sauce
4 cups shredded cooked chicken (rotisserie chicken recommended)
4 oz (½ block) softened cream cheese
4 cups shredded cheese (Colby Jack or Mexican) (reserve 1 cup for topping)
4.5 oz drained green chiles (canned)
2 tsp taco seasoning (mild or spicy)
12 yellow corn tortillas (cut to fit 9×13-inch dish)
Fresh cilantro (optional garnish)
Sour Cream (optional topping)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish
Combine shredded chicken, 14 oz enchilada sauce, softened cream cheese, drained green chiles, and taco seasoning in a mixing bowl
Layer half of the tortillas across the bottom of the dish
Spread half the chicken mixture over tortillas
Top with half the remaining enchilada sauce
Repeat layering: tortillas, remaining chicken mixture, sauce
Sprinkle 3 cups shredded cheese over the final layer
Add reserved 1 cup cheese to the top as a finishing layer
Bake for 30 minutes until bubbly and golden
Let rest 10 minutes
Sprinkle with fresh cilantro and sour cream (if using) before serving
Notes
Use rotisserie chicken for juicy texture and convenience
Adjust taco seasoning and chiles for spice level
Cut tortillas to fit bottom and sides of dish for even crust coverage
Chill leftovers within 1-2 hours post-bake