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Green Enchilada Casserole

Easy Layered Green Enchilada Casserole Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded cooked chicken
  • 1 (16 oz) jar green enchilada sauce
  • 1 (4 oz) can diced green chiles
  • 12 (6-inch) corn tortillas, halved
  • 2 cups shredded Monterey Jack cheese
  • 1 cup sour cream
  • 1 cup diced yellow onion
  • 2 cloves garlic, minced
  • Kosher salt and black pepper
  • Chopped fresh cilantro and sliced avocado, for serving

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. In a large bowl, combine chicken, half the enchilada sauce, green chiles with their liquid, sour cream, onion, garlic, salt, and pepper.
  2. Spread ⅓ cup of the remaining sauce in the dish. Layer half the tortilla halves, half the chicken mixture, and one-third of the cheese. Repeat layers, finishing with cheese.
  3. Bake uncovered for 25 to 30 minutes until bubbly and golden.
  4. Let rest 5 minutes, then slice and serve topped with cilantro and avocado.

Notes

Give the casserole a full 5-minute rest before slicing, or the layers may slide apart. This rest time is not included in the prep or cook times above.