Mexican Chicken Dish


  • 1 10-oz can green enchilada sauce (I used Stokes green chili with pork)
  • 1/4 cup heavy cream
  • 8-inch flour tortillas, torn into large pieces
  • 2 cups shredded cheese, plus 1/2 cup for top (I used that Mexican mixture already shredded)
  • 1 rotisserie chicken, shredded or cut in pieces
  • 1/2 small red onion, finely chopped
  • 1 cup of frozen corn (or more)
  • 1 small can of chopped green chilies
  • 1/2 cup salsa
  • Avocado
  • Cilantro


  1. Heat oven to 400 degrees
  2. In a small bowl, combine the enchilada sauce and cream.
  3. In another bowl, mix the cheese, chicken, onion, corn, chilies and salsa.
  4. Spoon 1/4 cup of the sauce mixture into the bottom of a shallow 2-quart casserole.
  5. Top with one tortilla and a third of the cheese, chicken, onion, corn, green chili mixture.
  6. Repeat twice to form a total of 3 layers.
  7. Top with the remaining tortilla, sauce mixture, salsa and cheese.
  8. Cover loosely with the foil and bake 20 minutes.
  9. Uncover and bake 10 minutes more.
  10. Serve with the avocado and cilantro and salsa.
  11. ENJOY!!

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