easy chicken enchiladas with green chilis
an easy, creamy, delicious enchilada casserole recipe that can be easily adjusted to suit your family's needs.
about 4 cups cooked chicken
cans green chilis
Crystal Farms® Oaxaca Cheese
super great for meltiness!
can green enchilada sauce
I usually like to use 1 1/2 because my family likes this extra gooey
Mix the first 5 ingredients together in a medium bowl, set aside.
Spread about 1/3 of the sauce on the bottom of a 9 by 13 inch cake pan.
Top with 6 corn tortillas.
Top with 1/3 of the chicken mixture.
Top with 1/3 of the cheese.
Continue to layer until all of the ingredients are gone.
Sprinkle fresh cilantro on top (as much as you prefer).
Cover with aluminum foil and bake in a 400 degree oven for about 25 minutes or until bubbling.
Sprinkle with chopped green onions.
Let sit for 10 minutes. Serve.
-Sub out chicken with your favorite enchilada meats. Feel free to add peppers, onions, jalapenos and more to the sour cream mixture.
-To lighten this up, use Greek yogurt in place of the sour cream
Tried this recipe?