Green Chile chicken enchilada casserole

Here’s a simple recipe for Green Chile Chicken Enchilada Casserole:

Ingredients:

• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 can (28 oz) green enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 cup sour cream
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 12 corn tortillas
• 2 cups shredded Mexican blend cheese
• Chopped fresh cilantro (for garnish, optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the shredded chicken, green enchilada sauce, diced green chilies, sour cream, ground cumin, garlic powder, salt, and pepper until well combined.
3. Pour a small amount of the enchilada sauce into the bottom of a 9×13 inch baking dish, just enough to coat the bottom.
4. Place a layer of corn tortillas on top of the sauce, tearing them if necessary to fit and cover the bottom of the dish.
5. Spoon about one-third of the chicken mixture over the tortillas, spreading it out evenly.
6. Sprinkle about 1/3 of the shredded cheese over the chicken mixture.
7. Repeat layering with another layer of tortillas, chicken mixture, and cheese. You should be able to make about three layers.
8. Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
9. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
10. Remove from the oven and let it cool slightly before serving.
11. Garnish with chopped fresh cilantro, if desired, and serve hot.

Enjoy your delicious Green Chile Chicken Enchilada Casserole!