Enchilada Verde Casserole
Enchilada Verde Casserole is an moderately easy dinner. Made with 1 cooked chicken, 1 pkg. (10 or 12) corn tortillas, thawed, 1 pt. sour cream, 1 lb. monterey jack cheese, shredded and 1 can green chilies or 3 to 4 roasted green chilies, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Remove bones and skin from chicken and shred, this should yield about two to three cups of chicken meat.
Line bottom of casserole dish, baking dish or bread pan with tortillas, cover but only one tortilla thick.
Divide ingredients into three units.
Then layer chicken, cheese, seasonings, green chilies and sour cream.
Spread the sour cream around so it covers the layer, repeat until you have three layers.
Bake at 325Β° for one hour or until the top is lightly brown and it is bubbling.
Serve with green salad, salsa and bread of choice.
π· Perfect Pairings
Complete your meal with these
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