Ingredients
Scale
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp cumin
- 3 cups cooked shredded chicken
- 1 (10 oz) can green chilies, drained
- 2 cups shredded Monterey Jack or cheddar cheese, divided
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup salsa verde or green enchilada sauce
- 8–10 small flour or corn tortillas, cut into strips or quarters
- 1 small onion, finely chopped
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Heat olive oil in a skillet. Sauté onion and garlic until soft.
- In a large bowl, mix chicken, onion, garlic, green chilies, sour cream, soup, salsa verde, cumin, salt, and pepper.
- Layer a small amount of the mixture in the dish, then add tortilla pieces, more mixture, and cheese. Repeat layers.
- Top with remaining cheese. Cover with foil and bake 25 minutes. Remove foil and bake another 5–10 minutes.
- Garnish with chopped cilantro and serve warm.
Notes
- Use rotisserie chicken for quick prep.
- Add black beans or corn for extra texture.
- Substitute with cream of mushroom soup if desired.
- Let casserole rest before slicing for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg