Can I freeze leftover green chili enchilada sauce?

Yes, the enchilada sauce can be frozen for up to 2 months.

Can I use pre-shredded cheese?

Yes, for extra convenience, pre-shredded cheese works well in this recipe.

Do I have to fry the corn tortillas before tearing them?

No, it is not necessary to fry the corn tortillas.

What can I do with leftover corn tortillas?

Corn tortillas freeze well. Therefore, I would suggest freezing any leftover tortillas.

Can I use flour tortillas instead of corn tortillas?

If you prefer flour tortillas, you can use them. However, the flour tortillas may be a little soggier than corn tortillas. To prevent the tortillas from becoming too soggy, use 1/2 cup less sauce.

What type of shredded chicken can I use?

You can use any type of chicken. Breast meat and thigh meat are both delicious.

What is the easiest method to cook chicken for an enchilada casserole?

An easy method to cook the chicken is in a slow cooker. Place the chicken in the slow cooker, season it with salt and pepper, and cook it on high until it reaches 165° F.

What is the easiest way to shred chicken?

Either shred the chicken, tearing it with two forks, or place the chicken in a stand mixer with a paddle attachment. Turn the mixer on low until the chicken is shredded to your desired consistency. The mixer does everything for you, and the shredded chicken is perfect!

Layered Chicken Enchilada Casserole Recipe

Name: Easy Layered Chicken Enchilada Casserole with Green Chili Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 8-ounces Monterrey Jack Cheese; 6 corn tortillas; 3 cups shredded chicken; 2 1/2 cups green chili enchilada sauce

Easy Layered Chicken Enchilada Casserole with Green Chili Sauce

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Author: Gitta
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 portions 1x

Description

Cozy, easy layered chicken enchilada casserole with green chili sauce is the perfect weeknight meal. It takes less than 15 minutes to put together and is made with only 4 ingredients. Easy, cozy, and 4 ingredients? You can't beat it!

Ingredients

Units Scale

8-ounces Monterrey Jack Cheese
6 corn tortillas
3 cups shredded chicken
2 1/2 cups green chili enchilada sauce

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Instructions

Preheat the oven to 375°F.
Spray the bottom and side of an 8" square casserole pan with cooking spray to prevent food from sticking to the pan.
Grate the cheese with a box grater or shred it in a food processor.
Tear 3 tortillas and place them on the bottom of the casserole dish.
Top the tortillas with half of the shredded chicken.
Layer half of the shredded cheese on the chicken.
Top with half of the sauce.
Repeat layering, starting with the tortillas and ending with the sauce.
Bake uncovered for 35 minutes or until the casserole edges are golden brown, the sauce is bubbly, and the internal temperature has reached 165°F.
Let rest 10 minutes before serving.
Top with cilantro, sour cream, diced tomatoes, black olives or a combination of these.

*Nutrition Disclaimer

Equipment

8x8 Ceramic Baking Dish

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Box Grater

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Notes

The casserole can be made early in the day, stored in the refrigerator, and baked in time for dinner. Allow an extra 10 minutes for baking. Be sure to put the cold casserole in the oven as it is heating to prevent the casserole dish from breaking. This is especially important if the pan you are using is made of glass.

Nutrition

Serving Size: 1 serving
Calories: 243
Sugar: 3.9 g
Sodium: 991.6 mg
Fat: 13.1 g
Trans Fat:
Carbohydrates: 17.6 g
Protein: 14.1 g
Cholesterol: 38.7 mg

Find it online: https://www.gittaskitchen.com/easy-layered-chicken-enchilada-casserole-with-green-chili-sauce/