Green Chili Chicken Baked Chilaquiles/Enchilada Casserole/Stuff
a family favorite
INGREDIENTS
3-4 c cooked and shredded chicken
Shredded cheese (2-4 c, but enough for your tastes)
2/3 c sour cream
7 oz can diced green chilies (4 oz will work in a pinch)
10-15 oz can green enchilada sauce (mild unless you like heat)
1 large package corn tortillas (20+) (I suspect you could use tortilla chips for this, but I have not tried it)
2 cans cream of chicken soup
Salt and pepper to taste
1/2 circle queso fresco, crumbled (optional; if you use queso fresco, omit salt)
In a large bowl, mix the cream of chicken soups, sour cream, and 1/3 of the can of enchilada sauce, salt, and pepper. Stir in chicken, queso fresco (if using) and diced green chilies. Mix until evenly combined.
Pour 1/3 can of enchilada sauce into the bottom of a 9x13 baking dish. Tip the pan around until the sauce covers the bottom evenly. Cover the sauce with a layer of tortillas, tearing them as necessary to fill in the gaps edges, but not overlapping too heavily. It should be roughly a single layer thick.
Spread 1/3 of the chicken mixture over the tortillas. Sprinkle with shredded cheese.
Add a second layer of tortillas, and then top with 1/3 of chicken mixture and sprinkle with shredded cheese.
Cover this second layer with a third layer of tortillas. Top with remaining chicken mixture. Omit the cheese on this layer and cover with a fourth layer of tortillas.
Pour remaining sauce over tortillas. Try to spread it to cover as much tortillas as possible to keep the tortillas from crisping in the oven. Sprinkle cheese over the top.
Bake at 350 for 30 minutes, until cheese is melted and casserole is bubbly. Let rest 5-10 minutes before serving.
Comments