I made this green chili enchilada casserole the other day because I needed to use up some extra chopped chicken. It’s really easy to make this, and it tastes great. These things are what you will need:
How to make it:
- 1 1/2 to 2 cups of chicken shreds
- 1 pack of flour tortillas big enough to make a burrito
- It comes in a package and has 2 cups of Mexican chopped cheese.
- 1/2 shallot, cut up
- Two green enchilada sauce cans
- 1 small can of chopped chiles
- Warm the oven up to 375 degrees.
Use a big pan or baking dish and add half of the green enchilada sauce. Spread it out on the bottom of the pan.
Cover the bottom of the pan with three tortillas or as many as you need.
Place the diced shallots on top of the shredded chicken. Then add about a cup of shredded oaxea or Mexican cheese.
Add more tortillas and the other half of the enchilada sauce from the can on top.
Spread out the tortillas and add the other can of enchilada sauce on top of them. Now add the rest of the cheese on top.
Put it in the oven for 25 to 30 minutes, or until the top turns golden brown. Take it out of the oven and wait 5 to 10 minutes.
You can serve the dish by cutting it into wedges. Have fun!
Note: You could also make this dish with beef and beans. It would also be easy to make this meal ahead of time and freeze it instead of baking it. Let it sit overnight and then bake it until the middle is 165 degrees.
I like to put salsa and sour cream on the side.
