Quick and Easy Green Chile Chicken Enchilada Casserole Recipe:- The Green Chile Chicken Enchilada Casserole may be prepared in a single pot, and it can be brought to your dinner table approximately thirty minutes after it has been prepared. This casserole can be prepared in a single pot. In a single pot, it is possible to prepare all of the components before proceeding with the preparation.
Quick and Easy Green Chile Chicken Enchilada Casserole Recipe
In terms of ease of preparation, the chicken enchiladas that are not only delicious but also cheesy and creamy are the dish that is the most readily available. There is not a single other recipe that can be discovered that is more straightforward than these. It is really likely that you will never come across a recipe that is in any way simpler than the one that you are currently utilizing.
Ingredients
- 10 ounce chicken breast (cooked and shredded)
- 16 ounce green chile enchilada sauce
- 4 ounce green chiles ((1 small can), chopped)
- 12 ounce Monterey Jack Cheese
- 1 cup sour cream
- 10 medium tortillas (flour or corn)
Tippings
- 3 springs cilantro (chopped)
- 3 green onions (chopped)
- 1 medium tomato (chopped)
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Instructions
Bring the temperature of the oven up to 425 degrees Fahrenheit and turn it on. A bowl should be used to place the chicken, and then eight ounces of the green chile enchilada sauce, the green chiles, and half of the Monterey Jack cheese should be added to the bowl. Combine thoroughly. During the next several minutes, incorporate.
In a separate bowl, the enchilada sauce that has been left over should be combined with the sour cream, and the mixture should be stirred until it is thoroughly absorbed. One-half of the sauce need to be placed into a baking dish that is nine inches by thirteen inches in overall dimensions.
Before placing it on top of the sauce in the baking dish, fold a tortilla into a triangle and lay it down until it is entirely covered. A few teaspoons of the chicken mixture should be placed on top of a tortilla, and then the tortilla should be folded up and placed on top of the sauce. After you have finished filling and rolling all of the tortillas, proceed to the next step, which is to roll the tortillas that are left over.
When the remaining sauce has been poured over the top of the tortillas, it is recommended that the remaining cheese be sprinkled evenly over the top of the tortillas. This will ensure that the cheese is evenly distributed. After placing the dish in the oven, bake it for a quarter of an hour. After that, remove it from the oven and keep it there. When you are ready to serve the dish, it is suggested that you garnish it with a variety of chopped cilantro, green onions, and tomatoes.
Notes
The usage of chicken that has been roasted on a rotisserie stands out as a convenient and speedy alternative. It is possible that those who favor red enchilada sauce will use green enchilada sauce rather than it being used in the opposite direction. If you want to make it simpler to roll the tortillas, you may warm them up in the microwave for thirty seconds until they reach the desired temperature.
After being placed in an airtight container, the leftovers can be kept in the refrigerator for up to three days if they are stored in the refrigerator. In the oven, reheat it for fifteen to twenty minutes at a temperature of 350 degrees Fahrenheit, or until it reaches the desired level of temperature.
Nutrition
- Serving: 1 enchilada
- Calories: 319 kcal (16%)
- Carbohydrates: 22 g (7%)
- Protein: 18 g (36%)
- Fat: 18 g (28%)
- Saturated Fat: 10 g (63%)
- Cholesterol: 60 mg (20%)
- Sodium: 872 mg (38%)
- Potassium: 250 mg (7%)
- Fiber: 2 g (8%)
- Sugar: 6 g (7%)
- Vitamin A: 875 IU (18%)
- Vitamin C: 5 mg (6%)
- Calcium: 316 mg (32%)
- Iron: 2 mg (11%)