Very Verde Chicken Enchilada Casserole Recipe

Also known as the...

Casserole Cookoff White Ribbon Winner*

We're going to ignore that there was a four-way tie for third place.

There were so many fabulous casseroles. With eighteen main dishes and nine desserts, I may never eat again. My personal favorite was Tara's creamy polenta and mushroom dish. Divine!

After a couple of days of frantic recipe searches, I decided to go with a chicken enchilada casserole.  I'm so glad I did!  It had a bit of heat, a lot of creamy, cheesy goodness and was moist enough to avoid the dreaded Dry Casserole Syndrome.

Very Verde Chicken Enchilada Casserole Recipe

4 c. cooked chicken

1 block cream cheese

5 c. shredded cheddar cheese

1 can diced Ortega green chilies

1 can sliced olives

18 corn tortillas

1 diced onion

30 oz. green enchilada sauce

1.  Preheat oven to 350.

2.  Send your cooked chicken on a little whirl through your food processor until it's finely shredded.  Mix in the cream cheese, green chillies, onions and 10 oz. enchilada sauce.  Set aside.

3.  Basically, we're going for a lasagna technique here.  Cover the bottom of your casserole dish with green sauce and then layer tortillas. Top with chicken mixture, then cover with cheese, sauce and another layer of tortillas.  Repeat until you run out of chicken.

4. The top layer is tortilla, green sauce, cheese and then olives.

5.  Bake at 350 for 40 minutes or until the cheese is bubbly.  Serve with sour cream and prepare yourself for some tangy enchilada deliciousness.


Special shout out to Danielle for telling me to add cream cheese to the chicken.

Double special shout out to Chad for saying, "I'm thinking the higher the fat content the greater your chance of winning. Add more cream cheese."