Ingredients:
- 2 cups cooked, shredded chicken
- 1 can (10 oz) green enchilada sauce
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 2 cups shredded Monterey Jack cheese
- 8 small flour tortillas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Fresh cilantro for garnish (optional)
- Salt and pepper to taste
Directions:
- Preheat oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, green enchilada sauce, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper.
- In a greased 9×13 inch baking dish, layer 4 tortillas to cover the bottom of the dish.
- Spread half of the chicken mixture evenly over the tortillas, then sprinkle 1 cup of shredded cheese on top.
- Add another layer of 4 tortillas, the remaining chicken mixture, and top with the final cup of shredded cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 6 servings
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