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Green Chile Casserole

Created by Stacey
Print Recipe

Ingredients
  

  • 2 C Chopped Rotisserie Chicken
  • ½ c Sour Cream
  • 1 Can Cream of Chicken Soup or 10 oz of my Copycat Cream of Chicken Soup
  • 1 can Diced Green Chiles
  • 1 C Monterrey Jack Cheese
  • 1 C Pepper Jack Cheese
  • 10 Corn Tortillas Chopped you can substitute low carb or flour tortillas here
  • 1 C Salsa Verde Sauce optional
  • Diced Tomatoes and Jalapenos optional topping

Instructions
 

  • Combine sour cream, cream of chicken soup, and diced chiles
  • Place half of the Salsa Verde in the bottom of an 8 x 8 baking dish (if you are not using the salsa verde you can coat the bottom ofyour pan with oil to prevent the tortillas from sticking).
  • Place a third of the chopped tortillas over the sauce inthe baking dish.
  • Layer with chicken, green chile sauce, and cheese like a lasagna.
  • Continue to layer ending with a layer of tortillas and cheeses.
  • Please note: If you are going to freeze this dish this would be the point that you would cover it tightly with foil and freeze.
  • Bake at 400 degrees for 30 minutes. If baking from frozen leave casserole covered and cook for 30 minutes at 375 then bump up your oven temperature to 400 uncover the casserole and bake for 30 more minutes.
  • Enjoy!