Green Chile Chicken Enchilada Casserole

Author: Liz Call





  1. Preheat oven to 350 degrees F.
  2. In a bowl mix together cream of chicken soup, 13 cup sour cream, 13 cup enchilada sauce, salt and pepper.
  3. Add chicken and diced green chilis and just mix until everything is combined.
  4. Pour 14 cup enchilada sauce into the bottom of 8x8 baking pan and spread it out until most of the bottom is covered.
  5. Use 3 tortillas to cover the bottom of the pan. I cut or tear them in half to fill gaps.
  6. Spread 13 of the chicken mixture over the tortillas.
  7. Cover chicken mixture with 14 to 13 cup enchilada sauce.
  8. Use 3 more tortillas to cover the first layer.
  9. Add another 13 of the chicken mixture and cover the tortillas.
  10. Add 13 cup of sauce.
  11. Add shredded cheese to this layer.
  12. Using 3 more tortillas, cover the second layer.
  13. Add remaining chicken mixture and cover tortillas.
  14. Add another 14 to 13 cup enchilada sauce.
  15. Cover the 3rd layer with remaining tortillas.
  16. Using remaining sauce, pour over the entire top, trying to cover as much of the tortilla as possible.
  17. Spread remaining cheese over the top of the sauce.
  18. Bake for 25 -30 minutes until cheese is melted and it’s nice and bubbly.