Spice up your evening with this hot and cheesy Chicken Enchilada Casserole. You can whip it up in a flash — and make an extra to freeze.
Ingredients:
Instructions:
Ingredients:
- 16 ounces sour cream
- 12 ounces salsa verde
- 1 tablespoon taco seasoning mix
- 12 corn tortillas, torn into bite-sized pieces
- 2 cups cooked and chopped chicken
- 3 cups cheddar, jack, pepper jack cheese, or a mixture
- 1/2 cup chopped onion
- sliced black olives
- fresh chopped cilantro
Instructions:
- Preheat the oven to 350 degrees. Grease a 9×13-inch pan with nonstick cooking spray.
- In a large mixing bowl, whisk together the sour cream, salsa, and taco seasoning. Stir in the tortilla pieces, chicken, 2 cups of cheese, and the onion. Stir well to combine.
- Spoon the mixture into the prepared pan. Top with the remaining cheese and black olives. Bake for 30 minutes or until hot and bubbly. Sprinkle cilantro over top before serving.
- The casserole can be frozen or refrigerated, prior to baking. Add a few minutes to the cooking time to allot for a cold pan. If cooking after freezing, allow the dish to thaw completely in the refrigerator before baking.
