Hands down our family’s favorite meal! My kids ask me to make this on a weekly basis. It’s super quick to throw together and cooks in under 45 minutes. You could even prep it in the morning and stick in the oven at dinner time – just make sure to give it a few more minutes to cook if you do that!
Green Chile Chicken Enchilada Casserole
from BrittHorton.com
Ingredients
- 1 10.5 oz. can Cream of chicken soup
- 1 4 oz. can Green chiles diced
- 8 oz. Sour cream
- 2 10.5 oz. cans Green enchilada sauce (mild)
- 1 6.5 oz. can Sliced black olives
- 4 cups Shredded chicken
- 2 cups Mexican style cheese
- 8-10 Corn Tortillas
Instructions
- Preheat oven to 375°. Spray 9×13 pan with non stick spray
- In a large bowl mix together cream of chicken soup, diced green chiles, sour cream, enchilada sauce, 3/4 of the can of sliced olives (save the rest for the top!) and 4 cups shredded chicken.
- Tear 4 corn tortillas in quarters and place in bottom of the pan. Next, layer 1/2 of the chicken mixture on top of the tortillas and top with 1 cup Mexican style cheese. Then repeat the tortilla, chicken mixture & cheese layers. Top with the remaining sliced olives! And that’s it!
- Cover with foil & bake at 375° for 30 min. Remove from oven, uncover & cook for another 10 min.
*As you guys know, I am not a professional chef over here! I just love sharing recipes that I make for my family. My measurements feed my family of 5 (2 adults and 3 kids), and my cook times are sometimes estimates — so keep this in mind as you cook for you and your fam!