Description
A comforting and budget-friendly dish featuring layers of chicken, green chiles, and gooey cheese wrapped in tortillas, perfect for family dinners.
Ingredients
- 1 (28 oz) can Green Enchilada Sauce, divided
- 4 cups Shredded cooked chicken (rotisserie)
- ½ (8 oz) block Cream Cheese (4 oz, softened)
- 4 cups Shredded cheese (Colby Jack or Mexican, reserve 1 cup for topping)
- 1 (4.5 oz) can Green Chiles
- 2 tsp Taco Seasoning
- 12 Yellow corn tortillas
- Chopped fresh cilantro (optional, for garnishing)
- Sour Cream (optional, for serving)
Instructions
- In a large bowl, combine the shredded chicken, half the enchilada sauce, softened cream cheese, green chiles, and taco seasoning. Mix until well combined.
- Preheat your oven to 350°F (175°C).
- Coat the bottom of a 9×13-inch baking dish with about ½ cup of the enchilada sauce.
- Layer 4 corn tortillas in the baking dish, cutting them in half as needed to fit.
- Top the tortillas with half of the chicken mixture, sprinkle with some cheese, and add a layer of sauce.
- Repeat the layering process: another layer of tortillas, the remaining chicken mixture, more sauce, and cheese.
- Finish with a final layer of tortillas, the remaining enchilada sauce, and top with the reserved cheese.
- Cover the dish with foil and bake for 20-30 minutes.
- Remove the foil and continue baking until the cheese is bubbling and golden, about 10-15 more minutes. If desired, broil for a couple of minutes at the end for a crispier top.
- Allow it to cool for a few minutes before serving. Garnish with sour cream and fresh chopped cilantro, if using. ENJOY!
Notes
Feel free to swap in low-fat options or add ingredients like black beans for extra nutrition. Use leftover chicken for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican