Yields 6 servings
Green Chile Chicken Casserole
30 minPrep Time
20 minCook Time
50 minTotal Time
Ingredients
- 4 cups Shredded Cooked Chicken
- 1-1/2 cups Green Enchilada Sauce
- 1 can (10-1/4 ounces) Condensed Cream of Chicken Soup, undiluted
- 8 ounces Sour Cream
- 1 can (4 ounces) Diced Green Chilies
- 1/2 cup Cooking Oil (vegetable, canola, etc.)
- 12 (6-inch) Corn Tortillas
- 1-1/2 cups (6 ounces) Shredded Colby-Jack Cheese, divided
Instructions
- Preheat oven to 325F; grease a 13x9-inch baking dish.
- In a large skillet, over medium heat, combine chicken, enchilada sauce, soup, sour cream and chilies. Stir until warm.
- Heat oil in a separate deep skillet. Fry tortillas until just soft; drain on paper towels.
- Place 4 tortillas on bottom of greased baking dish; layer with 1/3 chicken mixture and 1/2 cup cheese. Repeat layers twice.
- Bake 15-20 minutes or until casserole is heated through and cheese is melted.
Notes
Great for Game Day!
7.8.1.2
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https://ugfoodbank.org/green-chile-chicken-casserole/
Union Grove Area Foodbank Inc.
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