chicken chili enchilada casserole

★★★★★ 1
a recipe by
Goldie Barnhart
Palmyra, NY

Some days I feel the need to cook some thing different. I know I can't compare to my brothers south western cooking but I try. So this Chicken chili Enchilada Casserole hits the spot on cool chilly days. Served with a spicy bean & rice side dish and a toss salad we have all the comforts of the Southwestern flair!

★★★★★ 1
serves 8
prep time 30 Min
cook time 1 Hr 45 Min
method Bake

Ingredients For chicken chili enchilada casserole

  • 2 c
    rotisserie chicken, shredded
  • 18-20
    6 inch, corn tortillas cut into quarters
  • 1
    20 oz. can green chili enchilada sauce
  • 4 Tbsp
    salsa verde/ may add more to taste
  • 1 md
    spanish onion, cut in half and sliced
  • 1 clove
    garlic, grated
  • 1/2
    green bell peper, sliced
  • 1/2
    red bell pepper, sliced
  • 1
    jalapeno, diced
  • 1/2 to 1 pkg
    old el paso, taco seasoning
  • 1 pkg
    shredded monterey cheese
  • 1 pkg
    shredded pepper jack cheese
  • 1
    8 oz. container reduced fat sour cream
  • 2 to 3 Tbsp
    olive oil

How To Make chicken chili enchilada casserole

  • 1
    Preheat oven to 350º Empty the cheeses into a bowl and combine. Now open the cans of sauce. Lightly grease a medium size baking dish.
  • 2
    Prep 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.
  • 3
    In 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.
  • 4
    Coat 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.
  • 5
    Cool for 15 minutes. Cut and serve.
  • 6
    NOTE: If the bottom of your casserole looks wet bake additional 15 minutes before adding the last of the cheese and baking again.

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