Green Chile Chicken Enchilada Casserole

Green chile sits at the heart of Southwest cooking, and it stars in this easy layered enchilada bake. Shredded chicken, corn tortillas, and tangy salsa verde melt under Monterey Jack until bubbly and spoonable.

Serves 6 · 20 min prep · 30 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

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Ingredients

• 3 cups cooked chicken, shreddedMeat
• 2 cups green enchilada sauce or salsa verdePantry
• 1 can (4 oz) diced green chilesPantry
• 12 corn tortillasBakery
• 1 cup sour creamDairy
• 2 1/2 cups Monterey Jack cheese, shreddedDairy
• 1/2 tsp cuminSpices
• for garnish cilantroProduce

Instructions

1. 1Heat oven to 375°F. Mix chicken, green chiles, cumin, half the sour cream, and sauce.
2. 2Layer tortillas, chicken mixture, sauce, and cheese; repeat.
3. 3Bake 30 minutes until bubbling. Dollop remaining sour cream and cilantro before serving.
4. 4Rest 10 minutes for cleaner slices.