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Green Chicken Enchilada Casserole with Avocado Slices Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 41 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican American

Description

This Green Chicken Enchilada Casserole is a deliciously layered bake featuring tender shredded chicken, creamy avocado slices, and a luscious blend of green enchilada sauce, cream cheese, and melted Colby/Jack cheese. Ready in under an hour, this casserole is perfect for a comforting family dinner with vibrant flavors and a satisfying texture.

Ingredients

Main 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

  1. Prepare Avocado Slices: Prepare the Farm Rich Avocado Slices according to the package instructions and set them aside for later use to top the casserole.
  2. Preheat the Oven: Set your oven to 375°F (190°C) to ensure it reaches the proper temperature before baking the casserole.
  3. Make Cream Cheese Mixture: In a bowl, combine half of the green enchilada sauce with the softened cream cheese, mixing until smooth and well blended.
  4. Layer Base Sauce and Tortillas: Pour half of the remaining green enchilada sauce onto the bottom of a 9x13 inch baking pan. Evenly distribute half of the tortilla squares on top, gently pressing them down for an even layer.
  5. Add Cream Cheese Mixture and Chicken: Spread half of the cream cheese and enchilada sauce mixture evenly over the tortillas. Then layer the shredded chicken evenly on top.
  6. Build Remaining Layers: Spread the remaining cream cheese mixture on top of the chicken, followed by half of the shredded Colby/Jack cheese. Add the remaining tortilla pieces, then pour the remaining green enchilada sauce over them. Finally, sprinkle the remaining shredded cheese on top, creating a cheesy, saucy top layer.
  7. Bake the Casserole: Place the casserole in the preheated oven and bake for 30 minutes until the cheese is melted and bubbly.
  8. Add Avocado and Finish Baking: Remove the casserole from the oven, top evenly with the prepared avocado slices, then return it to bake for an additional 5 to 10 minutes for the avocado to warm slightly and flavors to meld.
  9. Serve: Once baked, serve immediately for best taste and texture, or allow the casserole to cool slightly before slicing and serving.

Notes

  • You can substitute the roasted chicken with cooked shredded rotisserie chicken for convenience.
  • For a spicier kick, consider adding chopped jalapeños or more spicy green enchilada sauce.
  • If you prefer a gluten-free option, swap the flour tortillas with certified gluten-free tortillas.
  • The casserole can be prepared a day ahead and refrigerated; bake it just before serving.
  • Leftovers can be refrigerated and gently reheated in the oven or microwave.

Find it online: https://ivysrecipes.com/green-chicken-enchilada-casserole-with-avocado-slices-recipe/