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If you love our creamy chicken enchilada skillet you will fall in-love with this new recipe. This casserole is made with tender pulled chicken and topped with a rich, creamy mild chili verde sauce layered with tomatoes, onions, black olives, corn tortillas and Mexican herbs and spices. Bake until bubbly and hot! Super easy to heat, eat, without the mess.
Trays are oven and microwave friendly. Remove Condiments and Sauce containers.
Microwave: Remove sleeve, lift the corner of film, place on microwave plate, microwave for 2 minutes or until hot, cut film away from corner edge with knife, and remove. Let stand for 2 minutes. Based on a 1100 watt microwave oven. DO NOT LIFT TRAY, LIFT ON MICROWAVABLE PLATE
Oven: Remove sleeve, cut film away from corner edge with knife, and remove. Place on oven sheet pan. Heat on 350 degrees for 20 - 25 minutes until hot. Heat to 165 degrees. Remove tray on pan DO NOT ATTEMPT TO LIFT TRAY BY ITSELF. LIFT TRAY ON MICROWAVABLE PLATE OR OVEN SAFE PAN. USE HOT PADS TO REMOVE.Ingredients
Chicken, corn tortillas, Monterey jack (contains milk), sour cream (contains milk), milk, buttermilk, tomatoes, cilantro, onion, black olives, chiles, celery, chicken broth, house seasonings, canola oil
Food Allergy Notice: Though best practices are used when preparing meals, our kitchen environment does contain nuts and gluten so we cannot guarantee the complete absence of allergens.