Chicken Enchiladas

I’ve been making these Chicken Enchiladas once a week since we got married. It’s one of my hubby’s favorite meals and the leftovers never last long around here. I love this recipe because you can really tweak it so many different ways and make it something your family will love!

 Once your enchiladas have been layered to the top, they’re ready to hit the oven for 20-30 minutes.

PrintGreen Chile Chicken Enchilada Casserole Author: Melanie LaDue {Reasons To Skip The Housework}Recipe type: DinnerCuisine: Mexican Prep time:  15 minsCook time:  25 minsTotal time:  40 mins Serves: 6-8 Green Chile Chicken Enchilada Casserole can be tailored to suit your tastes.Ingredients

• White Corn Tortillas
• Cooked Chicken Breasts, shredded {approx. 4-5)
• 1-2 8 oz. bags Shredded Cheddar Jack Cheese
• 12 oz. can green enchilada sauce
• Green Chiles
• Olives {optional}
• Tomatoes {optional}
• Lettuce {optional}
• Sour Cream {optional}
• Salsa {optional}

 Instructions

1. Pour a small amount of enchilada sauce on the bottom of a 13×9 dish.
2. Put one layer of tortillas on the bottom.
3. Generously sprinkle cheese on top of the tortillas.
4. Layer with chicken, green chiles, and more enchilada sauce.
5. Then, repeat this layering until you’re either a)at the top of the pan or b) out of ingredients!
6. Top final layer with the last of your enchilada sauce, cheese and olives.
7. Bake in a 350 degree oven for approx. 25 minutes or until fully bubbly.

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