Description
A flavorful and easy-to-make skillet dish combining tender chicken, green chilies, and cheese in a baked enchilada-style casserole.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can diced green chilies
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 6 corn tortillas, cut into strips
- 1/2 cup sour cream
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix shredded chicken, green enchilada sauce, green chilies, cumin, garlic powder, and salt.
- Layer half the tortilla strips in a greased oven-safe skillet.
- Spread half the chicken mixture over the tortillas. Sprinkle with half the cheeses.
- Repeat layers with remaining tortillas, chicken mixture, and cheeses.
- Bake for 20 minutes or until bubbly and golden.
- Top with sour cream and cilantro before serving.
Notes
- Use rotisserie chicken for a quick option.
- Add black beans or corn for extra texture.
- Adjust spice level with jalapeños if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: skillet green chili enchilada bake, chicken enchilada casserole, easy Mexican dinner