Green Enchilada Casserole. It doesn't get any easier than these chicken enchiladas, they're creamy, cheesy and perfect! Here's another favorite recipe from my book, an incredible green chile chicken enchilada. I've shared a few recipes from my book just to give you a hint.

Served up with a little sour cream, chips and salsa, it's sure to be a hit with the entire family. This meal has become one of our go to meals on a busy weeknight. Hi, just went over your recipe for the Easy Green Chile Enchilada Casserole. You can cook Green Enchilada Casserole using 10 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Green Enchilada Casserole

It's 6 of flour tortillas; halved.
You need 28 oz of green chile enchilada sauce.
Prepare 1 lb of leftover beef taco meat.
You need 1 C of guacamole.
You need 1/2 C of super sweet corn.
It's 1 C of cooked spanish rice.
You need 1/2 C of salsa verde.
Prepare 1/2 C of spicy queso dip.
Prepare 1 of lime.
You need 4 oz of queso fresco; crumbled.

In the ingredients list, you have corn tortillas, which by the way is the best choice for enchiladas, ( my opinion and how I was taught by my mother,grnadmothers and aunties)LOL!, but anyway, I digress… but in directions you say flour tortillas. In a non-stick skillet coated with cooking spray saute onions, garlic, bell pepper, and corn until tender. Then stir in the beans, corn, chicken and part of the green enchilada sauce until combined. This will be your main filling.

Green Enchilada Casserole step by step

Preheat oven to 375°.
Spray a medium sized casserole dish with non-stick cooking spray. Choose a circular dish that three halfed tortillas will cover the bottom without any gaps..
Lay three tortillas down in the casserole dish. Spread them so they overlap slightly, and cover the bottom of the dish..
Spread 1/4 of the enchilada sauce across the tortillas..
Spread the beef across the bottom..
Spread the guacamole atop the beef..
Spread 3 more halved tortillas atop the guacamole. Spread another 1/4 of the enchilada sauce across the tortillas..
Spread the rice, salsa verde, and corn atop..
Top with three more tortilla halves. Spread 1/4 of the sauce across the tortillas..
Spread spicy queso dip. Squeeze the lime atop..
Top with remaining three tortilla halves. Add remaining enchilada sauce..
Spray aluminum foil with nonstick cooking spray. Cover. Bake for 45 min or until thoroughly reheated to atleast 165°.
Garnish with queso fresco..
Variations; Chihuahua cheese, pickled jalapeños, avocado, salsa, crushed pineapple, diced green chiles, cilantro, coriander seed, cumin seed, heavy cream, crema, sour cream, sofrito, fruit salsas, garlic, mexican oregano, pico de gallo, pickled red onions, cilantro relish, arugula, spinach, black beans, pinto beans, grilled pineapple,.
Roasted poblano or bell peppers, chorizo, nopales, chipotle, cumin, jicama, lemon, mango, parsley, pomegranate, pumpkin, tomato, zucchini.

In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce, olives and salt. My favorite store bought brand of green enchilada sauce is Las Palmas—super tasty if you decide to grab some at the store. Hatch Green Chile Chicken Enchilada Casserole. This Hatch Green Chile Chicken Enchilada Casserole is full of delicious hatch chile flavor, loaded with cheese, sour cream and shredded chicken that has first been cooked in the crock pot.