green chili enchiladas

With just a few pantry and refrigerator staples, you can throw together these flavorful Green Chili Enchiladas in no time!

Green Chili Enchiladas

light flour tortillas (see blog notes

plain, nonfat Greek yogurt

chicken breast

tsp chili powder

oregano

tsp kosher salt

garlic powder

onion powder

tsp black pepper

light Mexican shredded cheese, divided

Preheat oven to 400F. In a medium-sized bowl, mix together chicken or beans along with the spices, Greek yogurt, 1/2 cup salsa verde, and half of the cheese cheese.

Spread 1 cup of salsa verde on the bottom of a large baking dish that has been greased with cooking spray.

Lay out tortillas, one at a time. Spread about 1/3 cup of filling lengthwise on one side of the tortilla. Roll up and place, seam side down, in baking dish. Repeat with all 8 tortillas.

Top casserole with remaining sauce and cheese. Bake uncovered for 15-20 minutes, or until dish is bubbly and cheese is melted.

Green Chili Chicken Enchilada Casserole is a quick &amp; easy dish for Mexican night! Make it your own with your favorite toppings for a cheesy, flavorful meal!

Green Chili Chicken Enchilada Casserole

chicken (shredded

cheddar

sour cream

green chilis (drained if needed)

green chili enchilada sauce

corn tortillas

cream of chicken soup

Salt and pepper (to taste)

Sour cream

Salsa

Shredded lettuce

Tomatoes

Jalapeños

Preheat oven to 350 degrees F.

In a large bowl, mix together the cream of chicken soup, sour cream, 1/3 cup enchilada sauce, salt, and pepper. Add chicken and diced green chilis. Mix until everything is combined.

Pour 1/4 cup enchilada sauce into the bottom of an 8-inch x 8-inch baking pan and spread it out until the bottom is covered. Use 3 tortillas to cover the bottom of the pan. I cut or tear them in half to fill gaps.

Spread 1/3 of the chicken mixture over the tortillas. Cover chicken mixture with 1/3 cup enchilada sauce. Use 3 more tortillas to cover the first layer.

Add another 1/3 of the chicken mixture and spread out over the tortillas. Add 1/3 cup of enchilada sauce and 1 cup shredded cheese over the chicken mixture. Using 3 more tortillas, cover the second layer.

Add remaining chicken mixture and spread over tortillas. Add another 1/3 cup enchilada sauce over chicken mixture. Cover the third layer with remaining tortillas.

Using remaining sauce, pour over the entire top of the casserole. Try to cover as much of the tortillas as possible to keep them from drying out while the casserole bakes. Spread the remaining cup of cheese over the top of the sauce.

Bake for 25 to 30 minutes, until cheese is melted and casserole nice and bubbly.

Remove from oven and let rest for 5 to 10 minutes before serving for easy to serve portions.

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