Wednesday, July 25, 2012

Green Chili Enchilada Casserole

My family usually likes flour tortillas in their Mexican food, but I came across this recipe that uses corn tortillas and it was delicious! Layered like a lasagna, this is quick and easy to make. Give it a try!

Green Chili Enchilada Casserole- 9x13 pan
3 chicken breasts, cooked and shredded
2 cans Cream of Chicken soup
1 can chopped green chilies
2 small or 1 large green enchilada sauce
6 cups cheese, Cheddar or Monterrey Jack, or both
18 corn tortillas
1/2 onion, diced
2 green onions, sliced
Sour cream, for garnish

In a bowl, combine chicken, soup, green chilies and onion. Pour enchilada sauce into a pie pan. Coat 6 tortillas in enchilada sauce and layer in the bottom of the pan. Top with 1/3 chicken mixture and 1/3 cheese. Make 2 more layers of dipped tortillas, chicken and cheese. Cover with foil and bake at 350 for 40 minutes or until cheese is melted and bubbly.Top with sliced green onion and sour cream.

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