Quick and Easy Green Chile Chicken Enchilada Casserole

Very good.

We loved it. Boiling the chicken was faster than baking. Mix sauted onions, garlic, onion powder, garlic pepper ,sour cream to the green sauce. Used a comal to toast the corn tortillas.

Don't have a gas stove so used two frying pans to char the corn tortillas. First time I made it I used one pan, but that took a long time. Used rotisserie chicken to save some time. After putting the enchilada sauce in the bottom of the pan, mixed the enchilada sauce with the sour cream to make it easier to spread. Saved some enchilada sauce to dip the top layer of corn tortillas. Didn't make any changes to the ingredients, turned out great. Made it twice so far.

corn tortillas hold up better, life hack use canned chicken if time is limited, made it both ways and only slightly better when i shredded chicken breast, somewhat charred tortillas also makes a difference, we tripled this recipe and it was gone in two days… it’s going in the rotation

Yummy! Mixed sour cream with sauce and used more cheese.

Will not make again. Tortillas completely disintegrated into mush. Instructions were not clear enough. For example, it wants you to add a layer of sour cream on top of the grated cheese and shredded chicken. How exactly does one spread sour cream onto that??? We used little dollops, but they didn't melt into the casserole at all, just stayed little cooked lumps. Primary picture for this recipe has ingredients that are not listed in the recipe. We added Colby jack on the top layer and it was still just lacking flavor overall. Plus, it takes a long time to make, so it's super disappointing for the time investment. Ugh