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"Too Tired To Cook" Enchilada Casserole is a great throw together weeknight night recipe. Use rotisserie chicken, and don?t bother roll up each enchilada!

"Too Tired To Cook" Enchilada Casserole


  • Author: The Hungry Waitress

Description

"Too Tired To Cook" Enchilada Casserole is a great throw together weeknight night recipe. Use rotisserie chicken, and don?t bother roll up each enchilada!


Ingredients

Scale
  • Rotisserie Chicken Shredded off the bone, mixture of dark and light meat
  • ? teaspoon Garlic Powder
  • ? teaspoon Salt
  • ? teaspoon pepper
  • 4 oz cream cheese (? package)
  • 2 16 oz jars salsa verde, divided
  • ? cup sour cream
  • 4.5 oz can of green chilis
  • 16 oz package shredded mexican cheese/cheddar cheese
  • 10 taco size flour tortillas

Instructions

  1. Preheat the oven to 350 degrees.
  2. Mix together the shredded chicken, garlic powder, salt, pepper, cream cheese, 1 CUP SALSA VERDE, sour cream, and green chilis.
  3. In a 9x13 dish pour 2-3 Tablespoons of salsa verde and spread around to cover the bottom of the dish. Place 4 tortillas in the dish. Then pour ? of the creamy chicken mixture on top of the tortilla. Sprinkle 1/2 cup of cheese on top of the chicken. Place 3 tortillas on top, and pour on about ? cup of salsa verde. Repeat the whole process by placing the chicken, then cheese, then tortillas, and then salsa. You should be able to get 3 layers. Finish the casserole with salsa and cheese.
  4. Bake the casserole for 30 minutes.

Notes

*The pictures show an 8x8 dish, but the recipe is for a 9x13 dish