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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole, by , is from Generations of Favorite Recipes, 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:  
Chris LaFevor

Category:
Category:

Ingredients:  
Ingredients:  
1 14oz jar green enchilada sauce (ie Hendez) (divided)
3 c. shredded jack cheese (or Mexican Four Cheese blend
6 medium sized corn tortillas
2 large (or 3 small) chicken breast halves
4-5 canned tomatillos (optional)
1 small can diced green chilis (optional)
1 tsp garlic powder (optional)
chopped cilantro (optional)
Queso fresco (optional)
green onion (optional)

Directions:
Directions:
Place the tomatillos, green chilis, and garlic powder in blender until smooth. Stir it into the canned enchilada sauce in a medium/lrg pan. Cut each chicken breast piece into 3 parts and simmer in the sauce until the chicken is done (15-20 minutes). (Costco roasted chicken works really well, too, but be mindful of its salt content.) Remove the chicken and let it cool and then shred it using forks. Continue to slowly simmer the enchilada sauce to reduce/thicken it a little. In a 9x13 casserole or similar sized baking dish, make three layers in the following order: of the enchilada sauce on bottom, then 2 tortillas side-by-side, followed by ⅓ of the shredded chicken, ⅓ of the green sauce from pan, and ⅓ of the shredded cheese. Bake for 20-30 minutes*, uncovered, in a 375 oven.

*Optional: On top (on the entire casserole or on individual servings), spread sour cream dollops and/or sprinkled Mexican queso, chopped green onion and chopped fresh cilantro

Personal Notes:
Personal Notes:
Warning: This can be addictive--even cold out of the frig...

 

 

 

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