Tonight's dinner is an easy one - Green Chili Chicken Enchilada Casserole. I like Hatch Green Chili Enchilada Sauce - 2 15 ounce cans are used for this recipe.
You will need:
1 whole chicken cut in parts or 4-5 chicken breasts
12 corn tortillas
2 cans of Hatch Green Chili Sauce
8 oz. monterey jack cheese or cheddar if you prefer, shredded
Boil the chicken in water for an hour or so (add a peeled onion, carrot and celery stalk for more flavor). Remove the chicken pieces to a bowl and cool. Cool all that good chicken broth and freeze it for soup.
When cool, remove the chicken from the bones - you should have about 4 cups of shredded chicken.
Lightly oil a 9" by 13" baking dish. Place 4 TBSP of enchilada sauce in the bottom of the pan. Top the sauce with 4 tortillas, break them up as needed to cover in a single layer. Top with 2 cups of the chicken. Top the chicken with 1/3 of the cheese. Top that with 1/3 of the remaining sauce. Add another layer of tortillas, then chicken, cheese and sauce. Add another layer of tortillas, top with remaining sauce and remaining cheese. Bake in a 350F oven for 30 minutes until the cheese is melted and the casserole is heated through. Remove from the oven and allow to cool 10 minutes. Serves 6 generously. Add a green salad for a complete meal.