Green Chile Enchilada Casserole



Preheat oven to 375F. Spray 8x8x2-inch baking dish with non-stick cooking spray. In large bowl, mix undiluted soup and sour cream until smooth; stir in chicken. Pour about 3/4 cup enchilada sauce into baking dish to cover bottom of dish. Tear corn tortillas into large pieces and place half of pieces in baking dish over enchilada sauce. Spread half of chicken filling mixture over tortillas; sprinkle with 1/2 cup shredded cheese. Repeat layering with 3/4 cup more enchilada sauce, remaining tortillas, remaining chicken mixture and remaining cheese. Pour remaining enchilada sauce over all. Bake, uncovered, 25 to 30 minutes until hot and bubbly. Let stand 10 minutes before serving. Sprinkle casserole with cilantro, if desired.

Makes 4 to 5 servings.
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