Green Enchilada Chicken Casserole
This easy dump and bake Green Enchilada Chicken Casserole is packed with the Tex-Mex flavors you love and bound to deliver delicious results.
Ingredients
- 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
Directions
- 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.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
