Green Chili Chicken Enchilada Casserole


3 Tbsp butter
1 cup sour cream + extra for serving
1 cup onion, finely diced
2-4 oz cans diced green chilies
1/2 cup green pepper, finely diced
1 cup chicken stock
salt & pepper
1 can green enchilada sauce
2 tsp cumin
4 cups Mexican blend cheese, shredded
2 cans cream of chicken soup
18 small corn or flour tortillas
3 to 4 chicken breasts cooked & shredded


Preheat oven to 350 degrees. In a skillet melt butter. Saute onions & pepper in butter until they start to soften. Season with cumin, salt & pepper. In a large bowl whisk together soup, sour cream, stock and green chilies. Stir in cooked chicken, onions and peppers. Pour 1/3 of enchilada sauce into the bottom of a 9 x 13 casserole dish that has been sprayed with non-stick spray. Place 6 tortillas on top of sauce, cover tortillas with 1/3 of chicken mixture. Sprinkle with 1/3 of cheese. Repeat process until you have 3 layers. Bake covered with foil for 30 minutes. Uncover and back 10-15 more minutes or until cheese is melted and bubbly. Serve with desired toppings.


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