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Green Chicken Enchilada Casserole
For a quick, easy and delicious dinner recipe this Green Chicken Enchilada Casserole is perfect! This Mexican meal is made with just 5 ingredients and the rotisserie chicken saves a ton of time.
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Servings: 8
Calories: 501kcal
Equipment
Ingredients
- 1 Package Farm Rich Avocado Slices
- 1 Store-Bought Whole Roasted Chicken (deboned, approximately 4 cups chicken meat)
- 6 Large Flour Tortillas (cut into 2" squares)
- 3 Cups Shredded Colby/Jack Cheese
- 28 ounces Green Enchilada Sauce
- 8 ounces Cream Cheese (softened)
Instructions
- Prepare Farm Rich Avocado Slices according to package instructions. Set aside.
- Preheat oven to 375°F
- Mix half of the enchilada sauce with cream cheese.
- In a 9x13 pan, pour half of the enchilada sauce on the bottom. Top with half of the tortilla pieces. Gently press down.
- Top tortilla pieces with half of the cream cheese mixture, spread evenly then top with chicken.
- Spread remaining cream cheese mixture on top of chicken, then half the shredded cheese, remaining tortilla pieces, green enchilada sauce and finally the remaining shredded cheese.
- Bake for 30 minutes.
- Top with Avocado Slices and bake 5-10 more minutes.
- Serve immediately or let cool for slicing.
Notes
This recipe is best when enjoyed fresh. Reheating leftovers tends to make the tortillas gummy.
Nutrition
Serving: 1g | Calories: 501kcal | Carbohydrates: 31g | Protein: 22g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Cholesterol: 83mg | Sodium: 1131mg | Fiber: 5g | Sugar: 5g
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