Stir in the chicken, green chiles, paprika, and a pinch each of salt and pepper. Reserve ½ cup of the enchilada sauce, then pour the remaining sauce into the skillet, stirring to combine.

Chicken enchilada casserole is the fairy godmother ... Stir in black beans, green chiles, taco seasoning and 1 can of ...

Memories of this dish are what inspired this week’s Creamy Green Chicken and Roasted Corn Enchilada Casserole ... halves on top of the enchilada sauce with the cut sides against the edges ...

For the enchiladas ... In a large bowl, combine chicken, 3/4 cup Cheddar cheese, 3/4 cup Monterey Jack cheese, onion and salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.

Add the chopped onion and 2 cups of freshly prepared salsa and the shredded chicken. Sauté everything together for about 5 minutes. Add 1 cup of prepared enchilada sauce and combine. Set aside ...

In the pot of water add the green ... Chile sauce, tortillas, chicken and then cheese. You will want to have 3 total layers, if you have sauce left over pour it on top of the whole casserole ...

Sprinkle half of the chicken, half of the cheese and half of the green onions ... mix together the enchilada sauce and yogurt. Pour half of the mixture over the casserole. Layer remaining ...