layered enchilada casserole

Mexican dishes are always a great way to spice up dinner time. With this Green Chile Layered Enchilada Casserole recipe you will be sure to add a little kick of flavor the whole family will love!

Green Chile Enchilada Casserole Recipe

boneless, skinless chicken breasts

flour tortillas

28 ounce can green enchilada sauce

Monterey jack cheese (shredded)

sour cream

Preheat oven to 350 degrees. Lightly grease a 8x11&quot; baking dish.

Pour 1/4 of the enchilada sauce on the bottom of the baking dish.

Rip up 3 tortillas and cover the enchilada sauce layer. Top with half the chicken, 2/3 cup of cheese, 1/2 cup sour cream, and another fourth of the enchilada sauce. Repeat.

Top the last layer of tortillas with the last of the enchilada sauce and the last 2/3 cup of cheese.

over and bake for 45 minutes. Serve warm.

Layered enchilada casserole is a quick and easy dish that skips the rolling of the tortillas. Layers of ground meat, cheese and mild green enchilada sauce make this a family favorite.

Layered Enchilada Casserole

turkey beef

Tablespoons Olive oil

onion (diced)

garlic (minced)

(diced green chilies)

enchilada sauce (green

corn

corn tortillas

Sharp cheddar cheese (shredded)

Start with 1/2 to 1 teaspoon each and season to your taste

cumin

oregano

Tablespoon chili powder

Salt and pepper (to taste)

Heat olive oil in a large skillet over a medium heat. Add onions and cook until translucent, about 5 minutes.

Add ground turkey or ground beef, and garlic, and continue cooking over medium heat until meat is browned and nearly cooked through. Add spices, chili powder, salt and pepper and continue cooking until meat is done. Check seasoning, adding more if desired.

Add corn and chilies, stir. Set mixture aside.

In a 13&quot; X 9&quot; baking dish, pour a little of the enchilada sauce in the dish to moisten the bottom. Begin by layering in this order: 6 tortillas, on the bottom of the dish, overlapping to fit. Add 1/2 meat mixture, 1/3 cheese and about 1/3 of the green enchilada sauce. Repeat. Finish by topping with six more tortillas, remaining sauce and 1/3 of the grated cheese.

Cover with aluminium foil and bake at 350 degrees F. for about 45 minutes or until hot and bubbly.

Serve with sour cream and chopped cilantro.

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