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Green Chili And Chicken Enchilada Bake

Green Chili And Chicken Enchilada Bake


  • 4 cups shredded, cooked chicken
  • 1.5 cups green enchilada sauce
  • 1 10 oz can condensed cream of chicken soup
  • 8 oz sour cream
  • 4 oz diced mild green chilies
  • 1/2 cup vegetable oil
  • 12 6 inch corn tortillas
  • 2 cups shredded colby jack or cheddar cheese


  1. Preheat oven to 325, grease 13x9 dish.
  2. Combine chicken, enchilada sauce, soup, sour cream and chilies in large bowl.
  3. Heat oil in deep skillet. Fry tortillas just until soft; drain on paper towels. Place 4 tortillas on bottom of prepared casserole dish. Layer with 1/3 of chicken mixture and ½ cup of cheese. Repeat layers twice.
  4. Bake 35 to 40 minutes or until cheese is melted and casserole is heated through.