Dump and Bake Green Chicken Enchilada casserole
An easy, creamy, family-friendly chicken casserole made with green enchilada sauce, rice, tender chicken, and melty cheese — no pre-cooking required. Everything bakes together in one dish, making it the perfect busy weeknight dinner or freezer meal.
Ingredients
- 3 cups cooked shredded chicken i used rotisserie
- 8-10 flour or corn tortillas cut into rectangles
- 1 10 oz can green enchilada sauce
- 1 4 oz can diced green chilies
- 1 cup greek yogurt or sour cream full fat is best
- 3/4 cup chicken broth
- 1 8oz block cream cheese
- 1.5 cups mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- 1-2 tbs packet of taco seasoning more to taste
Instructions
- Preheat the oven to 375°F and set out a 9×13 baking dish.
- Spread a thin layer of green enchilada sauce across the bottom of the dish.
- Add the first layer of tortillas
- Add a block of cream cheese to the middle of the pan, then add the shredded chicken, green chilies, enchilada sauce, chicken broth, half of the cheese mixture, greek yogurt and seasonings around the block of cream cheese.
- Cover dish tightly with foil and bake 35 minutes.
- Remove the casserole from the oven and Break apart the cream cheese with a spoon or spatula. Stir everything together until the filling becomes creamy and evenly combined.
- Scoop half of the creamy mixture into a bowl and set aside.
- Add a layer of the remaining tortilla pieces to the pan.
- Spread half of the creamy filling over the tortillas.
- Add another layer of tortillas.
- Spread the remaining filling over the top. Sprinkle the remaining mozzarella and cheddar cheeses evenly over the casserole
- Increase oven temperature to 400°F
- Bake uncovered for 10 minutes until the cheese is melted.
- Turn the oven to broil and cook 2–3 minutes until bubbly and lightly golden
- Remove from the oven and let rest 10–15 minutes before serving.
Tried this recipe?Let us know how it was!