Quick and Easy Green Chile Chicken Enchilada Casserole

Excellent recipe. I served this tonight for dinner and my family loved it. I used the entire 28 oz. of the green chile enchilada sauce and did not have a soupy casserole. Here's how I prepared this recipe: I used a 9x13 baking dish and greased it with Crisco. To save time, I used two boxes of Tyson's diced chicken breast meat located in the freezer section at the grocery store. I cooked the chicken breast meat in a skillet and used cooking shears to further cut up the diced chicken meat. I seasoned the chicken with garlic salt as instructed. I did not char my tortillas. I tore each tortilla into about 6 pieces. After placing 1/2" of sauce on the bottom of the baking dish, I placed the rest of the sauce into a pie plate to coat the remaining torn tortilla pieces as instructed. I did not pour any of the sauce onto the layers. I found that coating all the remaining torn tortilla pieces completely soaked up all the sauce. Maybe that is how I avoided a soupy casserole as others have experienced. I don't know that for sure though. I added the sour cream to the cooked chicken and mixed it up. I found the mixed chicken and sour cream mixture easier to spread than trying to spread sour cream on top of the chicken and shredded cheese. After baking, I let it sit for about 10 minutes before serving. I am delighted to have found this recipe. I hope you try it.I served this with spanish rice and warmed tortilla chips.

This recipe is GREAT! I made this recipe twice. The first time I made it exactly the way the directions told me to except I did't char the tortillas, and it didn't turn out soupy or bland, It was perfect. The second time I charred the tortillas, and after cooking the tortilla's turned to mush. It was still yummy, but didn't look nice. So I think I just won't char the tortilla's next time. I would definitely mix the chicken with the sour cream like other reviews suggested. It is too hard to spread the sour cream over the cheese. My favorite mexican dish at restaurants is Enchiladas Verdes, and this recipe can hold it's own against the best Enchiladas Verdes I've ever had before. I highly recommend this recipe.

This is a quick and easy recipe. I used precooked chicken to save time that I just diced quickly. I put the 1/2 inch of sauce in the bottom of a greased 9x13 pan and then added whole tortillas that I dipped in the remaining enchilada sauce. I mixed the chicken and sour cream together and spread over the tortillas. On the final layer I poured the remaining sauce over the tortillas. I covered with foil and baked. I didn't add the cheese on top until the very end because I was afraid it would burn.

I Love this recipe! I made a couple of adjustments to make it work better for me. I grilled my chicken on my George Foreman and browned my tortilla's in a skillet on the stove. My husband asked me to add black olives. I used 20 oz of the chile sauce. It was absolutely wonderful. Thank you! Thank you!

YUMM!!! I added a packet of taco seasoning to the sour cream as was suggested, and it added great flavor. Instead of baking, I boiled a small chicken and shredded half of it. using the amt. of sour cream in the recipe, I ran out for the top layer and used more. That might be because I used a 9x13 casserole dish, but the rest of the ingredients were proportional. My picky hubby loves this!

Delicious!! My husband and I liked this alot. He had 3 servings! This was so simple to make and clean up was minimal! So much quicker and easier than making enchiladas the old fashioned way. It wasn't runny, mushy, or "ugly looking" at all. I took the advice of other users and mixed the chicken with the sour cream before adding it to the dish. I also skipped the charring of the tortillas. I guess that's why the tortillas didn't turn out mushy. I added chopped green onions and it gave it some extra flavor. Other than that, I wouldn't change a thing and will definitely be making this again!!

I began making this dish a few years ago. I add in lots of cilantro, a 1/2 TBSP of lemon juice, one jalapeno and blend it with the store bought green enchilada sauce for improved flavor. Alternately, you can make your own green enchilada sauce by simply boiling tomatillos (they look like green tomatoes - remove the skins first, wait until they become blistered and blend in blender). This is my most requested recipe at all social events. This is a must make!!!!

I used this recipe as a base recipe and added to it. I added olives, fresh cilantro, and green chiles to each layer. My husband loved it! Definately would recommend this recipe to anyone!!

I was too hungry to bake the chicken so I cooked it on the stovetop. Since I was too hungry to let it cool before shredding the chicken, I chopped it up with my food chopper. I skipped the charring step since I don't have a gas stove but I tore tortillas into fourths as suggested. WOW! This recipe was great!! My fiance and I both loved it and almost finished the whole pan in one sitting. I'll definetely make this again.