Ingredients

The following ingredients have 4 Servings
  • cooking spray
  • 4 cups chili Verde
  • 16 corn tortillas
  • 2 cups shredded Mexican cheese
  • ½ cup sour cream ((divided))
  • ¼ cup corn kernels
  • ½ cup favorite green salsa or hot sauce

Instruction

  • Preheat oven to 350 degrees F.
  • Spray a 9" x 6" pan with cooking spray. Ladle approximately ¼ cup of salsa Verde (avoiding larger meat chunks) into the pan. Break up the meat chunks, and distribute them throughout the chili Verde.
  • Add ¼ cup of sour cream and corn kernels to the same bowl. Mix bowl ingredients until thoroughly combined.
  • Place 4 tortillas in the casserole or baking dish, overlapping as necessary.
  • Top tortillas with one cup of the chili Verde mixture then add ½ cup of shredded cheese. Note: After repeating these steps three times, you will have four tortillas and ½ cup of shredded cheese left.
  • Add the remaining tortillas to the enchilada casserole. Mix any remaining liquid from the chili Verde with the green salsa (or hot sauce) and the remaining sour cream. Pour the mixture over the enchiladas.
  • Cover with foil and cook for 30 minutes, then sprinkle with the remaining shredded cheese. Cook for an additional ten minutes. If you like the top browned, place the pan under the broiler and broil on low for a few minutes.
  • Allow the green enchilada casserole to rest for 10 to 15 minutes before serving.