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Ingredients
Scale
- 1 (28 oz) can Green Enchilada Sauce (divided)
- 4 cups Shredded cooked chicken (rotisserie recommended)
- 1/2 (8 oz) block Cream Cheese (4 oz, softened)
- 4 cups Shredded cheese (Colby Jack or Mexican blend, reserve 1 cup for topping)
- 1 (4.5 oz) can Green Chiles
- 2 tsp Taco Seasoning
- 12 Yellow corn tortillas
- Chopped fresh cilantro (optional)
- Sour Cream (optional)
Instructions
- Blend shredded chicken with half of the green enchilada sauce, cream cheese, green chiles, and taco seasoning.
- Coat the bottom of a baking dish with enchilada sauce and layer with corn tortillas.
- Spread half of the chicken mixture over the tortillas, top with more sauce and cheese.
- Repeat layers with remaining tortillas, chicken mixture, and finish with cheese.
- Pour remaining enchilada sauce over the final layer and cover with foil.
- Bake at 350ºF for 20-30 minutes, removing foil in the last 10 minutes for browning.
- Allow to cool slightly, then serve with optional sour cream and cilantro.
Notes
Use freshly shredded chicken for best texture.
Adjust spice level based on green chiles used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 28
- Cholesterol: 70