Green Enchilada Casserole. Get Access To Daily Recipes, Tips, Product Recommendations & So Much More! In a non-stick skillet coated with cooking spray saute onions, garlic, bell pepper, and corn until tender. Green Chile Chicken Enchilada Casserole, a quick and easy homemade dinner your family is going to request over and over again.

Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce. Repeat the layers again and cover the dish with tin foil. In another bowl, stir together the remaining enchilada sauce and the sour cream. You can cook Green Enchilada Casserole using 10 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Green Enchilada Casserole

It's 6 of flour tortillas; halved.
You need 28 oz of green chile enchilada sauce.
Prepare 1 lb of leftover beef taco meat.
You need 1 C of guacamole.
You need 1/2 C of super sweet corn.
You need 1 C of cooked spanish rice.
You need 1/2 C of salsa verde.
You need 1/2 C of spicy queso dip.
Prepare 1 of lime.
It's 4 oz of queso fresco; crumbled.

Green Chili Chicken Enchilada Casserole is a quick and easy dish for Mexican night! Make it your own with your favorite toppings for a cheesy, flavorful meal! My family loves green chile chicken enchiladas, but all that frying, filling and rolling takes a lot of time! I wanted to be able to make something delicious without losing my afternoon.

Green Enchilada Casserole instructions

Preheat oven to 375°.
Spray a medium sized casserole dish with non-stick cooking spray. Choose a circular dish that three halfed tortillas will cover the bottom without any gaps..
Lay three tortillas down in the casserole dish. Spread them so they overlap slightly, and cover the bottom of the dish..
Spread 1/4 of the enchilada sauce across the tortillas..
Spread the beef across the bottom..
Spread the guacamole atop the beef..
Spread 3 more halved tortillas atop the guacamole. Spread another 1/4 of the enchilada sauce across the tortillas..
Spread the rice, salsa verde, and corn atop..
Top with three more tortilla halves. Spread 1/4 of the sauce across the tortillas..
Spread spicy queso dip. Squeeze the lime atop..
Top with remaining three tortilla halves. Add remaining enchilada sauce..
Spray aluminum foil with nonstick cooking spray. Cover. Bake for 45 min or until thoroughly reheated to atleast 165°.
Garnish with queso fresco..
Variations; Chihuahua cheese, pickled jalapeños, avocado, salsa, crushed pineapple, diced green chiles, cilantro, coriander seed, cumin seed, heavy cream, crema, sour cream, sofrito, fruit salsas, garlic, mexican oregano, pico de gallo, pickled red onions, cilantro relish, arugula, spinach, black beans, pinto beans, grilled pineapple,.
Roasted poblano or bell peppers, chorizo, nopales, chipotle, cumin, jicama, lemon, mango, parsley, pomegranate, pumpkin, tomato, zucchini.

Melt butter in large skillet over medium heat. Squeeze lime over mixture and add lime rind to the skillet. How To Make A Chicken Enchilada Casserole: To make this chicken enchilada casserole, simply: Cook your filling: Sauté the onion and pepper until soft. Then stir in the beans, corn, chicken and part of the green enchilada sauce until combined. This will be your main filling.