Green Chile Chicken Enchilada Casserole
A layered enchilada casserole with shredded chicken, green chile sauce, corn tortillas, and dairy-free cheese. An easy and comforting lunch.
Ingredients
- 3 cups Cooked chicken breast, shredded
- 12 count Corn tortillas
- about 790 g Green chile enchilada sauce
- 1.5 cups Dairy-free shredded cheese
- 1 cup Canned corn, drained
- 0.5 cup Black olives, sliced
- 0.25 cup Green onions, chopped
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Spread a thin layer of green chile enchilada sauce in the bottom of a 22.86 × 33.02 cm baking dish.
- 3Layer 4 corn tortillas over the sauce.
- 4Top with half of the shredded chicken, corn, black olives, and dairy-free cheese. Pour over some of the green chile sauce.
- 5Repeat layers: 4 corn tortillas, remaining chicken, corn, black olives, dairy-free cheese, and green chile sauce.
- 6Top with the remaining 4 corn tortillas and green chile sauce. Sprinkle with remaining dairy-free cheese.
- 7Cover with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is melted and bubbly.
- 8Garnish with chopped green onions before serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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