Description
Layered Chicken Enchilada Casserole is the easiest and most scrumptious quick dinner idea for a busy week! The whole family will love the chicken enchiladas with salsa verde, a creamy chicken filling, and lots of cheese!
Ingredients
Scale
- 2 cups Shredded Chicken
- 8 ounces Cream Cheese, softened to room temperature
- 1, 1-ounce package of Taco Seasoning
- 16-ounce jar of Salsa Verde
- 8-ounce Shredded Mexican Blend Cheese
- Tortillas for layering (I used 3 “burrito” sized ones)
Instructions
- Preheat your oven to 350 degrees.
- In a large mixing bowl, dump in the 2 cups of shredded chicken, 8 ounces of softened cream cheese, and 1-ounce package of taco seasoning. Mix together with your hands or a spatula until evenly combined.
- In the bottom of a sprayed 9×9 baking dish, pour 1/4 cup of Salsa Verde, and spread to coat evenly.
- Add one tortilla on top of the salsa verde.
- Spread half of the chicken mixture on top of the tortilla.
- Top with 1/3 of the cheese, and half of the remaining salsa verde.
- Add another tortilla on top of this.
- Spread the remaining chicken mixture over the tortilla, and another third of the cheese.
- Place the final tortilla on top, and cover with the remaining salsa verde and the remaining cheese.
- Bake covered at 350 degrees for 30 minutes, during the last 10 minutes remove the cover.
- If you’d like to make this ahead of time, cover it and store it in the fridge before you bake it.
- When the casserole is golden brown on top, remove it from the oven and let it sit for 10 minutes before slicing into it.
- Server with salsa, guacamole, salad, and tortilla chips!
