This is kind of a staple in these parts - many different ways to prepare. Here is today's version (I made it yesterday and stuck in the fridge so all I had to do tonight was pop it in the oven):
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| Green Chile Chicken Enchilada Casserole |
Rotisserie Chicken (I like Costco) - shred and put in a pot
Cream of Chicken soup - add to pot
Some spices - cumin, cayenne pepper, salt/pepper, oregano (or whatever else you feel like throwing in) also add to pot
Salsa - however much you want/whatever spice level you want... throw in pot.
Green Chiles - couldn't have a New Mexican staple without these!
Sour cream - I think I had some that needed to be used so I threw that in too!
Next spread some green chile enchilada sauce on bottom of 9x13 pan, layer some tortillas (I used a light corn/wheat version), spread half of chicken mixture, sprinkle with cheese (I used Mexican), layer more tortillas, more enchilada sauce, more chicken, more cheese. Finish with cheese layer. Cover and bake at 350-375 degrees for about 30-45 minutes. Remove foil for last 10 minutes of cooking to allow cheese to melt to your liking. Serve with fresh cilantro and sour cream (or Greek yogurt - which is what we used tonight). Mmmmmm!
That sounds *amazing*! - Robin Reed
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