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Green Chile Chicken Enchilada Casserole Recipe

   
 

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     Green Chile Chicken Enchilada Casserole

Category   Entrees - Maindishes
Sub Category   None
Servings   12
Preptime   1 hour

Ingredients
2 large chicken breasts (brined)
1 (10.5 oz) can of Cream of Onion Soup
16 oz Sour Cream
1 cup Chicken Broth
2 Tbsp minced garlic
1/2 cup prepped green chile (hatch canned or homemade)
1/2 large onion diced
8 oz of Pepper Jack, shredded
8 oz Colby Jack, shredded
 
1 cup red enchilada sauce
12 corn tortillas

Instructions
Preheat oven to 375 degrees. Boil chicken until cooked through. Shred with two forks (or fingers if you're brave). In saucepan, heat cream of onion soup, sour cream, chicken broth, green chile and garlic. Simmer for 15 minutes and remove from heat. Then, stir in the shredded chicken and diced onion.
The rest is like lasagna. Dip 4 corn tortilla into the red sauce and then cover the bottom of a buttered/greased 9x13 pan (3 quarts). Pour 1/2 of the chicken mixture into pan and then 1/3 of the cheese. Add second layer of corn tortillas (dipped in red sauce). Cover with remaining chicken and 1/3 cheese. Put top layer of moistened corn tortillas on top. Cover with remaining cheese.
Cover with foil and bake30 minutes. Remove foil and finish uncovered for 5-10 more minutes (until cheese browns). Remove from oven and cool for 30-45 minutes before serving.
Serving Suggestions
serve with mexican rice, corn etc.


Originally Submitted
11/27/2012





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