The Pioneer Woman Tasty Kitchen
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Green Chili Chicken Enchilada Casserole

4.70 Mitt(s) 10 Rating(s)10 votes, average: 4.70 out of 510 votes, average: 4.70 out of 510 votes, average: 4.70 out of 510 votes, average: 4.70 out of 510 votes, average: 4.70 out of 5

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Level: Easy

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Description

This is a really great tasting casserole. It ain’t pretty, but it IS tasty. Plus, it was kind of fun to make. The ingredients smelled so good as I was putting them together. Rotisserie chicken, cumin, green enchilada sauce … mmm.

Ingredients

  • 4 cups Shredded Rotisserie Chicken
  • 1 cup Sour Cream (I Used Low-fat)
  • 2 cans (15 Oz. Size) Green Chile Enchilada Sauce (1 Can Will Be Used With The Chicken, The Other Can Will Be Used With The Tortillas)
  • ½ cups Sliced Green Onions, Some Of The Stem Included
  • 1 can (4 Oz. Can) Diced Green Chiles
  • 2 teaspoons Cumin
  • ½ teaspoons Salt
  • ¼ teaspoons Chipotle Chili Powder
  • ¼ teaspoons Ground Black Pepper
  • 12 whole 6-inch Corn Tortillas, Yellow Or White
  • 4 cups To 6 Cups Shredded Cheddar-jack Cheese
  • Finely Chopped Cilantro, For Garnish

Preparation

Preheat oven to 350ºF. Spray 9″ x9″ baking dish with cooking spray. Set aside.

In a large mixing bowl, mix together the shredded chicken, sour cream, 1 can enchilada sauce, green onions, green chiles, cumin, salt, chipotle chile powder, and black pepper. Set aside.

Pour remaining can of enchilada sauce in a pie plate.

Separate the tortillas into three stacks of four. Tear corn tortillas in half, keeping them in their separate piles.

Dip each tortilla from stack #1 in the enchilada sauce, then place on the bottom of the baking dish. You may have to tear some of the enchiladas into fourths to make them fit better in the dish.

Spread 1/3 of the chicken mixture over the tortillas. Sprinkle 1-2 cups cheese over the chicken mixture.

Repeat the layering process of tortillas, chicken mixture, and cheese twice more, ending with cheese.

Bake, uncovered, in a 350ºF oven for 1 hour. Remove from oven and allow to sit for 10 minutes before serving. Sprinkle with finely chopped cilantro.

2 Comments

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Terri @ that's some good cookin' on 8.1.2011

Thank you cooks4fun. I hope that you enjoy it.

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cooks4fun on 7.31.2011

MMMM. This has so many good flavors to it. Can’t wait to try it this week! :)

10 Reviews

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Amanda M on 9.4.2012

I made the recipe exactly as written and it was delicious! There are only 2 of us in the house, and it lasted us almost 4 nights worth of dinner with a small salad on the side. Thanks for such a great new item in my dinner rotation!

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fanCpants on 9.3.2012

Very very tasty, followed the directions to the T.
I do however, disagree with the previous reviewer stating that this dish is “QUITE healthy”. A protein smothered in cheese and empty carbohydrates may be yummy, but it is not healthy. Regardless of that fact, this recipe is 5 stars.

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sweetness on 10.6.2011

This was easy and very tasty. My family loved it!!

Thank you!

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Tried-N-True on 9.24.2011

This was REALLY good (QUITE healthy when you use light sour cream). I didn’t feel like running to the store for the rotisserie chicken so I boiled 3 large chicken breasts and shredded them up – it was DELISH! I liked that it didn’t use a can of soup like so many of the enchilada casserole recipes do. The second time I made it I added white navy beans, which I loved even more! Kid and Husband approved which means 5-mitts in my book!

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amhotz on 9.20.2011

Delicious, easy and more importantly…the kids loved it too.

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