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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chili Verde Enchilada Casserole Recipe

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This recipe for Chili Verde Enchilada Casserole is from The Melting Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Las Palmas Chili Verde Enchilada Sauce
Sliced olives
Monterey jack cheese
Chicken (whole or breasts)
Corn tortillas (about 30)
Green onions
Sour cream
Salsa
Directions:
Directions:
Boil chicken breasts or whole chicken until cooked, shred and set aside,
In 9x11 glass dish pour in some enchilada sauce, enough to cover the bottom, layer tortillas over sauce, then chicken, cheese, olives, green onions and repeat layers until chicken is gone. Bake at 375º for 35 minutes or until edges start to brown. Let cook for 15 minutes, then serve with rice and beans, and top with sour cream and salsa.
Personal Notes:
Personal Notes:
The kids love it and we always have left overs!! Yum!

 

 

 

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