Quick and Easy Green Chile Chicken Enchilada Casserole Recipe Step by Step Guide 

My debut cookbook, 30-Minute One-Pot Meals, features this family favourite with creamy, cheesy bliss and a bit of spiciness.  

– 10 ounce chicken breast – 16 ounce green chile enchilada sauce – 4 ounce green chiles  – 12 ounce Monterey Jack Cheese – 1 cup sour cream – 10 medium tortillas  – 3 springs cilantro – 3 green onion – 1 medium tomato


Heat the oven to 425℉. Mix the chicken with 8 oz of green chile enchilada sauce, green chiles, and half the Monterey Jack cheese.  


Mix the leftover enchilada sauce and sour cream in another bowl. Transfer half of the sauce to a 9x13 inch baking dish.  


Top a tortilla with a few tablespoons of chicken mixture, roll it up, and set it over the sauce in the baking dish.   


Finish filling and rolling all tortillas. Pour the remaining sauce over the tortillas and sprinkle the remaining cheese equally.  


Put the dish in the oven for 25 minutes. Sprinkle cilantro, green onions, and tomatoes over top before serving.  


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