Green Chile Chicken And Sour Cream Enchilada Casser

Name: Green Chile Chicken And Sour Cream Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 corn tortillas; 2 cups corn oil; 2 (16 ounce) bags Mexican blend cheese; 1 whole chicken, cooked; 1 tablespoon coarse black pepper; 0.5 (1 ounce) package ranch dressing mix (Hidden Valley); 1 (8 ounce) can tomatoes and green chilies; 1 (8 ounce) can green enchilada sauce; 1 (6 ounce) can green chilies, diced; 1 (16 ounce) container sour cream; 1 (10 1/2 ounce) can cream of chicken soup

Servings: persons

12 corn tortillas
2 cups corn oil
2 (16 ounce) bags Mexican blend cheese
1 whole chicken, cooked
1 tablespoon coarse black pepper
0.5 (1 ounce) package ranch dressing mix (Hidden Valley)
1 (8 ounce) can tomatoes and green chilies
1 (8 ounce) can green enchilada sauce
1 (6 ounce) can green chilies, diced
1 (16 ounce) container sour cream
1 (10 1/2 ounce) can cream of chicken soup

1
["Get newspaper and line counter with it. Cover newspaper with paper towels. This will protect your counter from the oil mess.", "Heat oil in medium skillet -(ready when a drop of water in oil ""pops"" at you).", "Quickly dip each tortilla in oil. Long enough to coat the tortilla. You only want to soften them, too long in the oil and they will turn crunchy.", """Drain"" tortillas on paper towels.", "Line 9x12 glass cooking dishing with six of the tortillas and set aside.", "In medium sauce pan combine diced green chiles, green chile sauce, soup and sour cream. Stir over medium heat until all the ingredients blend into a smooth, creamy mix.", "Tun off heat and set aside.", "Seperate meat from chicken, be careful of bones. NOTE: I usually buy a pre-cooked one from Albertson's.", "In a large bowl mix tomatoes, chicken, and one bag of chesse.", "Spread chicken mixture over tortillas in cooking dish.", "Douse chicken with half of the cream sauce.", "Cover with remaining six tortillas.", "cover entire casserole with second bag of cheese.", "Cook for 15 minutes, or until cheese is melted, at 375.", "Serve with remaining sauce as a condiment."]

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 corn tortillas, 2 cups corn oil, 2 (16 ounce) bags Mexican blend cheese, 1 whole chicken, cooked, and more.

Yes, Green Chile Chicken And Sour Cream Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Chile Chicken And Sour Cream Enchilada Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions