Green chile chicken enchilada casserole

Main Dish
5 servings
15 min
45 min
Very Easy


Number of serving: 5
3 boneless, skinless chicken breasts

2 cans cream of chicken soup

3 cans chopped green chiles

1 can Las Palmas green enchilada sauce

4 cups shredded cheese

18 corn tortillas

onion, diced (optional)


  • Preheat oven to 350 degrees F. Cook chicken in boiling water until white all the way through; about 20 minutes.
  • Shred chicken; add cream of chicken soup, green chiles and onion (optional)Pour enchilada sauce into shallow bowl; coat tortillas.
  • Layer sauce smothered tortillas in even layer covering the bottom of a 13x9 inch pan.
  • Cover tortillas evenly with 1/3 of chicken mixture; sprinkle 1/3 shredded cheese evenly over chicken mixture.
  • Repeat process until you have 3 layers; ending with cheese layer. Cook in oven for 45 minutes or until cheese is melted and bubbling.


Green Chile Chicken Enchilada Casserole, photo 1Green Chile Chicken Enchilada Casserole, photo 2



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