Tasha’s Green Chile Chicken Enchilada Casserole

A few weeks before I delivered my daughter, Charlie, my best friend Tasha came to stay with me for the weekend. Tasha is also known as Mama Bear, and for good reason, she is the friend that loves you by checking in on you with a phone call, cooking for you, and making sure your heart is whole, and stomach is full. She offered to help me prep frozen meals so when Charlie arrived, all I would have to do is grab a meal out of the freezer, toss it in the oven, and be done! This recipe was hands-down my absolute favorite and Ronnie said it was one of his favorite Mexican dishes ever. So enjoy this recipe when you need something that is as delicious, as it is fuss-free.

Serves: 6

Prep time: 20 mins

Download recipe: here

What you’ll need:

• For the Casserole

  • Cooked rotisserie chicken, shredded

  • 2 cups shredded Mexican cheese blend

  • 2 cups sour cream

  • 2 cans diced green chiles

  • 1 can cream of chicken soup

  • 1 cans green chili enchilada sauce

  • 1 pack of small corn or flour tortillas

  • Salt and Pepper, to taste

  Garnish

  • Sour cream

  • Your favorite hot sauce

  • Crispy tortilla chips

How to make:

Preheat your oven to 350°F.

• First, let’s get our enchilada filling ready

  • Mix your filling by combining shredded chicken, cream of chicken soup, sour cream, enchilada sauce, green chiles, and salt and pepper, to taste, in a mixing bowl.

• Now, build the first layer of your casserole

  • Pour your enchilada filling at the bottom of your baking dish, spread evenly covering the entire surface. On top of the filling, create a layer of tortillas, by laying tortillas down to cover the entire surface of the filling. Now top with a handful of shredded cheese. Repeat this process until you have at least three layers making sure you have cheese on the very top!

• You’re ready to bake! (or stick in the freezer for a rainy day)

  • Bake at 350 for about 30 minutes, until warmed through and the cheese on top is looks crispy. (If you decide to freeze the casserole, bake at 350 for 75-90 minutes).

• Let cool, and garnish before serving.

  • Serve with sour cream, your favorite hot sauce, and some crispy tortilla strips.

• Enjoy!