"Such a hit that a restaurant owner asked me for the recipe at the party! He was cracking up when I told him how simple they are to make haha. Simple, but TASTY! Can't go wrong with this recipe."
Ingredients:
2 cups cooked chicken, shredded or diced
2 cups shredded cheddar cheese
1/3 cup sour cream
4 ounces canned diced green chilies, drained if needed
15 ounces canned green chili enchilada sauce
12 (6-inch) corn tortillas
10.5 ounces cream of chicken soup
Salt and pepper, to taste
Topping Options:
Sour cream
Salsa
Shredded lettuce
Tomatoes
Jalapeños
Instructions:
Preheat oven to 350°F (175°C).
In a large bowl, mix together cream of chicken soup, sour cream, 1/3 cup of enchilada sauce, salt, and pepper.
Add shredded chicken and diced green chilies to the bowl. Mix until well combined.
Pour 1/4 cup of enchilada sauce into the bottom of an 8x8 inch baking pan, spreading it evenly.
Arrange 3 tortillas over the sauce, cutting or tearing them to cover the bottom of the pan.
Spread 1/3 of the chicken mixture over the tortillas, then pour 1/3 cup of enchilada sauce over the chicken mixture.
Sprinkle 1 cup of shredded cheese over the sauce.
Repeat the layering process: use 3 more tortillas, add another 1/3 of the chicken mixture, 1/3 cup of enchilada sauce, and 1 cup of shredded cheese.
For the final layer, use the remaining tortillas, top with the remaining chicken mixture, and pour the remaining enchilada sauce over the top.
Spread the remaining 1 cup of shredded cheese evenly over the casserole.
Bake for 25 to 30 minutes, or until the cheese is melted and the casserole is bubbly.
Remove from the oven and let it rest for 5 to 10 minutes before serving.
Serve portions with optional toppings such as sour cream, salsa, shredded lettuce, tomatoes, and jalapeños.
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