Verde Chicken Enchilada Casserole

This recipe is adapted from one at the Cooking Connection at my local HEB. They were featuring Cookwell and Company’s soups and chilis. Unfortunately, not everyone has an HEB, so I’ve listed ingredients below that you can adapt from your local store.

Ingredients

  • 8oz sour cream
  • 32oz jar tortilla soup, green chili stew or tomatillo sauce
  • 1 1/2lb shredded cooked chicken
  • 10 flour or corn tortillas, torn or cut into bite-sized pieces
  • 1 1/2 cups shredded Monterey Jack or Mexican cheese blend
  • Topping options: pico de gallo, avocado, lime, guacamole, cilantro
  • Recipe

    Preheat oven to 350°F. In a large bowl, whisk together sour cream and soup or stew. Fold in chicken and tortillas, then pour the mixture into a 13”x9” pan. Top with shredded cheese. Bake for 30-40 minutes, or until the mixture is bubbling at the edges of the pan. Broil 1-2 minutes to toast the cheese on top. Garnish with desired toppings.

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    This recipe is adapted from one at the Cooking Connection at my local HEB. They were featuring Cookwell and Company’s soups and chilis. Unfortunately, not everyone has an HEB, so I’ve listed ingredients below that you can adapt from your local store.