Tia Cyn's Green Chile Chicken Enchilada Casserole
with Dave Roberts


Difficulty: Easy

Prep Time: 20 to 30 min

Bake Time: 35 to 45 min


  • 1-2 roasted chickens* (you need approximately 2 to 3 pounds of meat)
  • 1 can (27 oz) Whole Fire Roasted Green Chiles (Mild, Medium, Hot)
  • 2 dozen Corn Tortillas (1 package of 24 Corn Tortillas)
  • 1 can (14.5 oz) Chicken or Vegetable broth
  • 1 container of Sour Cream (16 oz)
  • 1 container of Cottage Cheese (16 oz) (optional)
  • 1 package (16 oz) of shredded cheese (4 Cheese Mexican blend)
  • 1 medium sized mixing bowl
  • 1 13x9 non-stick baking pan 
  • *Note: Use popular meat and cheese substitutes to make this vegetarian or vegan.


  1. Preheat oven to 375°
  2. Pour your chicken/vegetable broth in a medium bowl, and add your tortillas to the bowl, allowing them to soak while you assemble the dish.
  3. Rinse your green chiles, removing seeds and any excess skin from the outside.  (Pro Tip: If you want, pour some of the packing liquid into the broth with the tortillas to add flavor)
  4. Remove the meat from 1 large or 2 medium roasted chickens. Tear, shred or chop the meat so that it can be layered. (Hey, leftover turkey works great here too!)
  5. Layer the ingredients as follows:
    1. Create a single layer of tortillas to cover the bottom of the pan using 6 of your 24 tortillas.
      1. Take 1 Tortilla and fold it in half, then fold it in half again.  Place these pieces in the corners of your 13 x 9 inch pan.
      2. Take 3 tortillas and fold them in half one time.  Take these semi circles and place them around the border of the pan. 
      3. Take 2 tortillas and lay them in the center of the pan making one single layer of tortillas.
    2. Add 2 scoops of sour cream and spread evenly over the tortillas
    3. Add 2 scoops of cottage cheese and spread evenly
    4. Add approximately ¼ of your chicken, distribute evenly
    5. Cover the chicken layer with Green Chiles
    6. Add a layer of shredded cheese
    7. Repeat steps 1 through 6 until 2 more times so that you have 3 layers
    8. Add one final layer of tortillas to the top and cover with sour cream and shredded cheese
  6. Cover your pan with aluminum foil and bake in the oven for 35 to 45 minutes or until the internal temperature is 135° to 165°. All of the ingredients you’ve assembled are already fully cooked. Your goal is to melt the shredded cheese and serve the dish hot!