Thursday, October 29, 2009

RECIPE: Green Chili Chicken Enchilada Casserole

Here is the recipe I promised yesterday!

Green Chili Chicken Enchilada Casserole

2 cups shredded cooked chicken
1½ cups green enchilada sauce
1 can cream of chicken soup
8 oz sour cream
1 can (4 oz) diced green chiles
½ cup vegetable oil
12 corn tortillas
1½ c. shredded Colby-Jack cheese, divided

1. Preheat oven to 325 degrees. Grease 13 x 9-inch casserole.
2. Combine chicken, enchilada sauce, soup, sour cream and chiles in large skillet. Cook and stir over medium-high heat until warm.
3. Heat oil in separate deep skillet. Fry tortillas just until soft; drain on paper towels. Place 4 tortillas on bottom of prepared casserole. Layer with 1/3 of chicken mixture and 1/2 cup cheese. Repeat layers twice.
4. Bake 15 to 20 minutes or until cheese is melted and
casserole is heated through.


1 comment:

  1. We have eaten this at Kathi's and I have made it several times at home and can give it high marks. Now I am going to have to make it since we are all thinking about it. Yummmmm!