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Green Chile & Chicken Enchilada Casserole Recipe

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This recipe for Green Chile & Chicken Enchilada Casserole, by , is from The Richardson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
JP Richardson

Category:
Category:

Ingredients:  
Ingredients:  
1 27 oz can Hatch Whole green chiles
2 15oz cans Hatch green Chile Enchilada sauce
2 15oz can diced tomatoes
1 large chopped onion
2 pounds sliced chicken breast
18 corn tortillas (I use the white corn Mission 5 inch tortillas)
2 tsp cumin
2-3 cups Mexican 4 cheese

Directions:
Directions:
1. Slice the chicken and fry in a little oil. Season with Salt pepper and cumin

2. Then add the Green chile enchilada sauce, diced tomatoes, and onion. Simmer for about 30 minutes.

3. You will be making 3 layers: Spoon 1/4 of mixture in a 9x13 dish, top with 6 tortillas. I cut the tortillas in half so they layer much better and more even.

4. Spoon another 1/4 of mixture on tortillas, place layer of whole chiles 1/3 of can, and 2/3 cup of cheese, top with 6 of the tortillas. I slice the green chiles down one side and open them up so they cover the layer better and are not doubled up.

5. Repeat step 4 for next layer

6 Top with last 1/4 of mixture, remaining green chiles, and 2/3 cup cheese

Bake at 350 for 30 to 40 minutes covered for most of the time so top doesn't get over cooked.

Goes well served on a bed of lettuce with a little sour cream and diced tomatoes sprinkled on top.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
3rd try and this combo worked great!

Try next time yellow corn tortillas the white ended up mushy

 

 

 

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