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Green Chile Chicken Enchilada Casserole
Green Chile Chicken Enchilada Casserole

Green Chile Chicken Enchilada Casserole

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 boneless chicken breasts
1 small bunch scallions or small white onion, chopped
6 taco-sized soft corn tortillas
2-3 Tbsp oil
1 pkg taco seasoning
3/4 cup water
1 can (20 oz.) green chile sauce
1 lb Kraft Monterey Jack Cheese, grated or brick (grate yourself)
Sour cream (optional)
Salsa (optional)
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Let's Make It
Preheat oven 350 degrees F. Cut chicken into bite sized pieces. Chop onions into small chunks. Cut 4 of the tortillas in half. Heat oil in med-large sized frying pan on medium high heat. Add chicken and stir as needed until done, pink gone. Add onions, stir and cook until tender. Add taco seasoning and mix well. Add water and cook until most of the water is absorbed. Remove from heat.
Pour half of the green chile sauce into a 9-1/2 x 13-inch baking pan. Lay 2 whole tortillas and 2 halves in pan over sauce to cover sauce. Add 1/2 chicken mixture. Top with 1/2 of the cheese. Repeat for another layer. Cover pan with foil.
Cook for about 30 minutes or until cheese is melted and mixture is heated through. Top with sour cream, if desired and/or salsa for a spicier taste.
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