Green Enchilada Chicken Casserole
- Servings: 6
- Prep: 10 mins
- Cook Time: 30 mins
This easy dump and bake Green Enchilada Chicken Casserole is packed with the Tex-Mex flavors you love and bound to deliver delicious results.
|12 oz||No Yolks® Broad|
|1 ½ cups||cooked chicken, shredded|
|1 can||(10 oz) green enchilada sauce|
|¼ cup||pickled jalapeño peppers, diced|
|2 cups||Mexican cheese blend, shredded and divided|
|2 Tbsp||fresh cilantro, finely chopped|
|1 cup||sour cream, for serving|
- Preheat oven to 400˚F. Cook pasta according to package directions. Drain, reserving 1/3 cup cooking liquid.
- Return noodles and cooking liquid to pot set over low heat; stir in cooked chicken, enchilada sauce and jalapeños until well coated. Stir in 1 cup of the Mexican cheese blend.
- Transfer to greased 13- x 9-inch baking dish. Sprinkle with remaining cheese.
- Bake for 15 to 18 minutes or until golden brown and heated through. Sprinkle with cilantro; serve with sour cream.
For extra spice, add your favorite spicy ingredients like hot sauce, cayenne peppers, or spicy salsa for a bold flavor. Not a fan of spice? Replace the jalapeño peppers with mild canned diced green chilis.