Quick and Easy Green Chile Chicken Enchilada Casserole

Most Helpful Positive Review

Excellent recipe. I served this tonight for dinner and my family loved it. I used the entire 28 oz. of the green chile enchilada sauce and did not have a soupy casserole. Here's how I prepared this recipe: I used a 9x13 baking dish and greased it with Crisco. To save time, I used two boxes of Tyson's diced chicken breast meat located in the freezer section at the grocery store. I cooked the chicken breast meat in a skillet and used cooking shears to further cut up the diced chicken meat. I seasoned the chicken with garlic salt as instructed. I did not char my tortillas. I tore each tortilla into about 6 pieces. After placing 1/2" of sauce on the bottom of the baking dish, I placed the rest of the sauce into a pie plate to coat the remaining torn tortilla pieces as instructed. I did not pour any of the sauce onto the layers. I found that coating all the remaining torn tortilla pieces completely soaked up all the sauce. Maybe that is how I avoided a soupy casserole as others have experienced. I don't know that for sure though. I added the sour cream to the cooked chicken and mixed it up. I found the mixed chicken and sour cream mixture easier to spread than trying to spread sour cream on top of the chicken and shredded cheese. After baking, I let it sit for about 10 minutes before serving. I am delighted to have found this recipe. I hope you try it.I served this with spanish rice and warmed tortilla chips.

This recipe is GREAT! I made this recipe twice. The first time I made it exactly the way the directions told me to except I did't char the tortillas, and it didn't turn out soupy or bland, It was perfect. The second time I charred the tortillas, and after cooking the tortilla's turned to mush. It was still yummy, but didn't look nice. So I think I just won't char the tortilla's next time. I would definitely mix the chicken with the sour cream like other reviews suggested. It is too hard to spread the sour cream over the cheese. My favorite mexican dish at restaurants is Enchiladas Verdes, and this recipe can hold it's own against the best Enchiladas Verdes I've ever had before. I highly recommend this recipe.

Delicious!! My husband and I liked this alot. He had 3 servings! This was so simple to make and clean up was minimal! So much quicker and easier than making enchiladas the old fashioned way. It wasn't runny, mushy, or "ugly looking" at all. I took the advice of other users and mixed the chicken with the sour cream before adding it to the dish. I also skipped the charring of the tortillas. I guess that's why the tortillas didn't turn out mushy. I added chopped green onions and it gave it some extra flavor. Other than that, I wouldn't change a thing and will definitely be making this again!! UPDATE: It's been 2 years since my review. I add Mexican season or taco seasoning to the chicken & sour cream mixture. It makes it even more flavorful. Sometimes I make it with red sauce, sometimes green. Instead of baking the chicken, I boil it in a pot of water and add 1 clove of garlic to the water to give the chicken a little bit more flavor. I love this recipe so much. I make this for parties and friends. I have coworkers actually request that I make this for them sometimes. Try this recipe, you won't regret it!