| | Chicken | | Green Chili Chicken Enchilada Casserole (print) | | Provided By: Katie | | Description: | | Ingredients | FILLING:
2-3 shredded chicken breasts (I used leftover from 2 Rotisserie chickens, probably about 3.5 breasts)
1lb shredded Monterey Jack
1 small can fire roasted green chilis
1 can cream chicken
1 can cream mushroom w/ roasted garlic
1 small finely diced onion
2 limes
Fresh chopped cilantro (about 2T)
Spoonful minced garlic
Garlic Salt
Pepper
Onion Powder
FOR LAYERING:
2 pounds shredded oaxaca cheese (or any white Mexican melting cheese)
30 pack corn tortillas (15 for each casserole)
SAUCE: (this is doubled)
1 stick butter
2 cans Hatch green chili w/garlic enchilada sauce OR Green Salsa Verde OR any green enchilada sauce
2 tubs sour cream
2 Knorrs Chicken Bouillon cubes
| | Directions | Mix all filling ingredients together. Make sauce.
Put a smaller amount of sauce on the bottom of a 9x13.
Put four tortillas down. Put a good blob of mixture and spread.
Sprinkle some cheese. Spread some sauce. Repeat two more times so that you have three layers in your enchilada casserole. At the end I took the last three tortillas and cut them in half, arrange them so they covered the top, put down sauce and then cheese on top.
Bake covered at 350 for 30ish min, until bubbly. Bake another 10 minutes uncovered until cheese browns up. | | Notes | | So this made enough filling for two 9x13s which is why I doubled the sauce recipe. Plus the boys were home and would eat two pans ;) You could totally cut the sauce in half, freeze half of the filling mixture and make them a second time at a later date. |
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