Creamy Green Chili Chicken Enchilada Casserole

Ingredients

Ingredients

• 14 oz green chili enchilada sauce
• 0.75 cups sour cream
• 0.25 cups mayonnaise
• 2 cups shredded rotisserie chicken
• 1 cups cheddar cheese, hand shredded
• 1 cups monterey jack cheese, hand shredded
• 14 oz canned corn, drained
• 2 tbsp elote seasoning
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 to taste salt and pepper
• 6-8 count flour or corn tortillas
• 1 optional parsley or cilantro, for garnish
• 1 optional tajin, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the green chili enchilada sauce, sour cream, mayonnaise, elote seasoning, chili powder, and garlic powder until smooth.
3. Stir in the shredded rotisserie chicken and drained corn into the sauce mixture.
4. Cut the tortillas into bite-sized pieces or strips.
5. Fold the tortilla pieces into the chicken mixture until well coated.
6. Transfer the mixture into a greased baking dish.
7. Top the casserole evenly with the hand-shredded cheddar and Monterey Jack cheeses.
8. Bake for 20 to 25 minutes, or until the cheese is melted and bubbling.
9. Garnish with fresh cilantro or parsley and a sprinkle of Tajin before serving.

Notes

Hand-shredding your cheese is highly recommended as pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. If you prefer a spicier kick, add a dash of hot sauce to the creamy base.