Green Chili Chicken Enchilada Casserole

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees F.

Step 2

In a bowl mix together cream of chicken soup, 1/3 cup sour cream, 1/3 cup enchilada sauce, salt and pepper.

Step 3

Add chicken and diced green chilis and just mix until everything is combined.

Step 4

Pour 1/4 cup enchilada sauce into the bottom of 8x8 baking pan and spread it out until most of the bottom is covered.

Step 5

Use 3 tortillas to cover the bottom of the pan. I cut or tear them in half to fill gaps.

Step 6

Spread 1/3 of the chicken mixture over the tortillas.

Step 7

Cover chicken mixture with 1/4 to 1/3 cup enchilada sauce.

Step 8

Use 3 more tortillas to cover the first layer.

Step 9

Add another 1/3 of the chicken mixture and cover the tortillas.

Step 10

Add 1/3 cup of sauce.

Step 11

Add shredded cheese to this layer.

Step 12

Using 3 more tortillas, cover the second layer.

Step 13

Add remaining chicken mixture and cover tortillas.

Step 14

Add another 1/4 to 1/3 cup enchilada sauce.

Step 15

Cover the 3rd layer with remaining tortillas.

Step 16

Using remaining sauce, pour over the entire top, trying to cover as much of the tortilla as possible.

Step 17

Spread remaining cheese over the top of the sauce.

Step 18

Bake for 25 -30 minutes until cheese is melted and it's nice and bubbly.