"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Green Chili Chicken Enchilada Casserole Recipe

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This recipe for Green Chili Chicken Enchilada Casserole, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Therese Baca - Management & Budget
Added: Thursday, February 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs chicken, cooked and shredded
1 1/2 c shredded cheese (cheddar or whatever you like)
12 corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 c milk
1 garlic clove minced
1 c chopped green chili
1/2 c chopped onion
2 tbsp vegetable oil

Garnish
c sour cream
head lettuce - chopped
2 large tomatoes diced

Directions:
Directions:
Preheat oven to 350. Heat vegetable oil in a small skillet until hot. Quickly fry each corn tortilla. Drain tortillas on paper towels. Set aside. Empty mushroom and chicken soup into a medium saucepan, add milk and whisk until smooth. Add green chili, chicken and garlic. Simmer for about 10 minutes. If sauce is too thick add a little more milk. Add salt to taste.

Put one layer tortillas (6 tortillas) on the bottom of an ovenproof casserole dish. Tortillas may overlap. Spread 1/3 of the cheese and 1/2 of the onions over the tortillas. Pour 1/2 of the sauce over. Repeat the process with another layer. Spread the remaining 1/3 cheese over the top of the casserole. Bake for 20 minutes or until cheese and sauce is hot and bubbling. Let casserole set for 15 minutes before serving. Garnish with chopped lettuce, diced tomatoes and sour cream.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Serve with sopapillas or tortillas

 

 

 

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