Thursday, September 10, 2015

Green Chili Chicken Enchilada Casserole

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.

No comments:

Post a Comment