Green Chile Chicken Enchilada Casserole
All the creamy, zesty, green chile goodness of chicken enchiladas, but in a super easy layered casserole form. This is a total comfort food dish, and everyone loves it!
Equipment
- 9x13 baking dish
Ingredients
- 4 c. cooked shredded chicken
- 1 15 oz. can black beans drained
- 1 15 oz. jar Green Enchilada Sauce Siete Green Enchilada Sauce is super clean
- 1/2 c. sour cream or dairy free sour cream
- 1/2 10 oz. can Original Rotel use Mild or Hot for extra spice!
- 12 medium flour tortillas
- 1/2 tsp. sea salt
- 1/8 tsp. white pepper
- 1 Tbsp cumin
- optional: shredded cheese for topping or dairy free cheese
Optional Condiments:
- sour cream
- guac
- refried beans
- salsa
Instructions
- Preheat oven to 375 degrees F.
- In a mixing bowl, mix together the chicken, sour cream, black beans, Rotel tomatoes, sea salt, white pepper, and cumin.
- Spread a few spoonfuls of the green enchilada sauce evenly on the bottom of a 9x13 dish. Place a layer of flour tortillas on top. Note- Reserve a few spoonfuls of enchilada sauce to top the final layer of tortillas.
- Add half of the chicken mixture evenly over the tortillas. Cover the chicken layer with half of the jar of enchilada sauce. Then place another layer of tortillas over that. Add the rest of the chicken mixture, then enchilada sauce, then the final layer of tortillas.
- Cover the top of the last layer of tortillas with the last few spoonfuls of enchilada sauce. Optional: Add shredded cheese on top if you'd like!
- Bake uncovered for 35 minutes until tortillas are golden and crisp on the edges.
- Let set for 5-10 minutes before digging in! Cut into servings, and enjoy with condiments such as sour cream, salsa, guacamole, or refried beans. Enjoy!