Chicken Chili Enchilada Casserole
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- 2 c
- rotisserie chicken, shredded
- 6 inch, corn tortillas cut into quarters
- 20 oz. can green chili enchilada sauce
- 4 Tbsp
- salsa verde/ may add more to taste
- 1 medium
- spanish onion, cut in half and sliced
- 1 clove
- garlic, grated
- green bell peper, sliced
- red bell pepper, sliced
- jalapeno, diced
- 1/2 to 1 pkg
- old el paso, taco seasoning
- 1 pkg
- shredded monterey cheese
- 1 pkg
- shredded pepper jack cheese
- 8 oz. container reduced fat sour cream
- 2 to 3 Tbsp
- olive oil
1Preheat oven to 350º
Empty the cheeses into a bowl and combine. Now open the cans of sauce. Lightly grease a medium size baking dish.
2Prep the vegetables. Place the vegetable in a heated fry pan with olive oil. Now fry until the onions & peppers are slightly tender then add the taco seasoning a little at a time and stir to mix. Turn off heat and add the chicken, Salsa Verde and sour cream. Taste the mixture to see if you need more taco seasoning.
3In a prepared casserole, add a light layer of green chili enchilada sauce, layer of corn tortillas, a layer of chicken vegetable mix. layer of cheese, a layer thin layer of green chili enchilada sauce and layer of corn tortillas and ect. ending with corn tortillas.
4Coat remaining layer of corn tortillas with the green chili enchilada sauce. Place tooth pics in and around the top of the casserole then cover with aluminum foil. Bake 1 hour 15 minutes. Uncover pull out toothpicks and sprinkle with remaining cheese.
Bake another 20 to 30 minutes or until the cheese is melted and browned.
5Cool for 15 minutes. Cut and serve.
6NOTE: If the bottom of your casserole looks wet bake additional 15 minutes before adding the last of the cheese and baking again.