Chicken and Chile Verde Mexican Casserole
This is quick if you have leftover chicken, remember to use mild sauce, if you use hot chile verde sauce, it will over power the flavors"This recipe is a winner all the way around- easy, inexpensive, and quick. It's not high in calories or fat. It really comes across as a rich comfort food, too. My family loved it. This one is a keeper. I used mild enchilada sauce and pepperjack cheese. I served it with sour cream and a salad. " - Czwhiz
Yield: 8 Servings Ready in 45 minutes
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Chicken and Chile Verde Mexican Casserole Preparation
Preheat oven to 350*
Grease baking dish generously, the tortillas will absorb, this casserole will stick if you don't grease well.
Layer bottom with Tortillas, spread half the sauce, chicken, can Corn, can chopped Olives,
Salt, pepper, cumin Chiles and half the cheese.
Repeat layers. Top with some sauce, cheese and olives, salt pepper, cumin. This recipe needs salt because none of ingredients, besides the cheese are salty, I use Sea Salt and salt the layers and the top.
Bake uncovered for 30 min. then uncover for 10 minutes
( I use a pizza cutter to cut some tortillas in half, I line the straight edge of the tortilla up with the pans straight edge, and place 2 whole ones in the middle for my layers)
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