Tasha’s Green Chile Chicken Enchilada Casserole
Original Recipe and Image from Real Housemoms.
A few weeks before I delivered my daughter, Charlie, my best friend Tasha came to stay with me for the weekend. Tasha is also known as Mama Bear, and for good reason, she is the friend that loves you by checking in on you with a phone call, cooking for you, and making sure your heart is whole, and stomach is full, above all else. She knows me well, and one of my toxic traits is forgetting that I am hungry, so of course, being the incredible friend she is, she offered to help me meal prep frozen meals so that when Charlie arrived, all I would have to do is grab a meal out of the freezer, toss it in the oven, and voila! have a delicious meal. We made enough food to fill up my entire freezer, there was legitimately not a single inch left. THIS RECIPE was hands down my absolute favorite of them all — and Ronnie said it was the best homemade Mexican food he’s ever had… so thank you, Tasha! (And you’re welcome, reader).
What you’ll need:
Cooked chicken thighs, diced up
Shredded Cheddar cheese or Mexican blend
Sour cream
Canned diced green chiles
Green chili enchilada sauce
Corn tortillas
Cream of chicken soup
Salt and Pepper
How to make it:
Preheat your oven to 350
While the oven is heating up, mix your filling: add the cream of chicken soup, sour cream, some of the enchilada sauce, and a little bit of salt and pepper in a mixing bowl. Then, add the diced chicken and green chilis and mix it up.
Pour your enchilada sauce in the bottom of your baking dish and spread it around, covering the entire surface in sauce. On top of the sauce, lay your first layer of tortillas down.
Spread one third of your chicken mix over the first layer of enchilada sauce and tortillas… if you like things extra cheesy, throw in some of that cheese blend too.
Repeat this process until you have three layers of chicken (and cheese), sauce, and tortillas (make sure your top layer of tortillas are covered in sauce as you don’t want them to dry out when you put the casserole in the oven). Finally, throw some extra cheese on the very top!
Bake the casserole at 350 for about 30 minutes (if you froze the casserole, like I did, you’ll probably want this baby to bake for about 75 minutes so it’s warm all the way through).
Take the casserole out of the oven, let cool, and then serve it up, daddy! I served mine with: Sour cream or Crema, Casa Mamita Roja, Casa Mamita Verde sauces (pick those up at Aldi!), and Ronnie’s hommeade hot sauce, plus some crispy tortilla strips. Holy deliciousness.
