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  • 50minutes
  • 262calories

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Nutrition Info . . .

NutrientsProteins
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (19 ounce) can mild green enchilada sauce

  2. 3 cups coarsely broken reduced-sodium yellow tortilla chips

  3. 1 (10 3/4 ounce) can condensed cream of chicken soup

  4. 1 (8 ounce) container sour cream

  5. 1 1/2 teaspoons ground cumin

  6. 1 dash garlic powder

  7. 1 dash oregano

  8. 1 (7 ounce) can diced mild green chilies

  9. 1 (4 ounce) can sliced black olives (reserve 12 slices)

  10. 1/2 cup sliced green onion (reserve 1 tablespoon)

  11. 1/4 cup chopped cilantro

  12. 4 cups boneless skinless shredded rotisserie chicken

  13. 8 ounces shredded Mexican blend cheese

  14. sliced ripe olives

  15. sliced green onion

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 375 F (oven rack should be in the center position); SPRAY a 3 quart casserole dish with cooking spray; SHRED or dice rotisserie chicken removed from from bones to make 4 cups; CHOP the veggies for CHEESY CHICKEN FILLING; BREAK enough reduced-sodium yellow corn tortilla chips into coarse pieces to make approximately 3 cups.

  2. WHISK together the first five CHEESY CHICKEN FILLING ingredients in a large bowl (1 (10 3/4 ounce) can condensed cream of chicken soup, 1 (8 ounce) container sour cream, 1 1/2 teaspoons ground cumin, 1 dash garlic powder, 1 dash oregano).

  3. POUR 1/2 cup of the ENCHILADA VERDE SAUCE into the greased 3 quart baking dish.

  4. ARRANGE 1/2 (1 1/2 cups) of the MOCK CORN TORTILLAS (reduced-sodium tortilla chips) evenly over ENCHILADA VERDE SAUCE in baking dish.

  5. POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the tortilla chips.

  6. SPREAD 1/2 (HALF) of the CHEESY CHICKEN FILLING mixture over the ENCHILADA VERDE SAUCE.

  7. POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the CHEESY CHICKEN FILLING.

  8. REPEAT the process, between steps 4-7 (ending with the remaining ENCHILADA VERDE SAUCE).

  9. SPRINKLE with 8 ounces of the remaining reserved shredded Mexican cheese TOPPING; GARNISH with reserved sliced green onions and sliced black olives.

  10. BAKE casserole, covered with tented foil or casserole lid, for 40-45 minutes at 375°F; REMOVE foil or cover carefully to allow casserole to cool and set for 7-10 minutes before cutting and serving. SERVE with Tabasco brand green pepper sauce if desired and ENJOY!

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