Green Chili Chicken Enchilada Casserole

I'm always on the lookout for good Mexican food dishes because Brad *loves* Mexican food and I have a hard time with it. This was easy and pretty darn good. Probably not real authentic (Tex-Mex or otherwise), but still yummy!


Green Chili Chicken Enchilada Casserole

1/2 cup green chili enchilada sauce (I used THIS brand)

1 container frozen, chopped green chilies, defrosted and drained (I used THESE)
1 cup sour cream
3/4 cup jarred salsa verde
8 white corn tortillas, torn into bite-sized pieces
2 cups cooked, shredded chicken breast
1 teaspoon cumin
salt and pepper

1 cup shredded colby jack cheese

Preheat oven to 350 degrees. Mix together enchilada sauce, green chilies, sour cream, salsa, corn tortillas, chicken, and seasonings. Taste the "sauce" to adjust seasoning. Pour into a greased 2 qt. casserole dish (or 8x8 inch baking pan). Top with cheese. Bake 25-30 minutes or until bubbly and cheese is melted. Serve with salsa.

Adapted from IOWA GIRL EATS

Family Rating:
Brad: ****
Jordan: ***
Eli: *****
Phoebe: *****
Overall Family Rating: 17/20