Chicken Enchilada Casserole
To make this recipe quicker, substitute shredded rotisserie chicken for the grilled chicken to in this dish. You can also use sour cream in place of the cream cheese. If your local market has fresh corn tortillas use those to heighten the flavor of this recipe.Plan Ahead Note: cream cheese needs to be softened to room temperature.
Ingredients
- 2 lb. grilled chicken breasts shredded
- 1 ½ cups shredded Monterey Jack cheese
- 1 jar salsa verde
- 2 oz. cream cheese softened
- 1 dozen corn tortillas
Instructions
- Preheat oven to 350°.
- In a medium bowl, mix the salsa and cream cheese with a hand mixer until well blended and set aside.
- In a large bowl, mix together the shredded chicken, half of the cheese, with some salt and pepper to taste.
- In a 9" x 13" pan coated with cooking spray, spread half of the salsa mixture over the bottom.
- Take 4 tortillas, tear them in half or quarters and spread over the salsa.
- Add half of the chicken mixture.
- Repeat the layers. Top with the remaining tortillas, salsa, and cheese.
- Bake at 350 degrees for 25 minutes. Remove from oven and let stand for 5 minutes before serving.