Chicken Enchilada Casserole Recipe

Spice up your evening with this hot and cheesy Chicken Enchilada Casserole. You can whip it up in a flash — and make an extra to freeze.

Ingredients:

• 16 ounces sour cream
• 12 ounces salsa verde
• 1 tablespoon taco seasoning mix
• 12 corn tortillas, torn into bite-sized pieces
• 2 cups cooked and chopped chicken
• 3 cups cheddar, jack, pepper jack cheese, or a mixture
• 1/2 cup chopped onion
• sliced black olives
• fresh chopped cilantro

Instructions:

1. Preheat the oven to 350 degrees. Grease a 9×13-inch pan with nonstick cooking spray.
2. In a large mixing bowl, whisk together the sour cream, salsa, and taco seasoning. Stir in the tortilla pieces, chicken, 2 cups of cheese, and the onion. Stir well to combine.
3. Spoon the mixture into the prepared pan. Top with the remaining cheese and black olives. Bake for 30 minutes or until hot and bubbly. Sprinkle cilantro over top before serving.
4. The casserole can be frozen or refrigerated, prior to baking. Add a few minutes to the cooking time to allot for a cold pan. If cooking after freezing, allow the dish to thaw completely in the refrigerator before baking.

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