Timothy
Head Chef
Green Chile Chicken Enchilada Casserole
Ingredients
3 chicken breasts, cooked and shredded
2 c. roasted, peeled and chopped New Mexico green chile
1 26 oz. can Cream of Chicken soup
Milk (Use Cream of Chicken can)
2 c. shredded cheese
1/4 c. onion, chopped
10-15 corn tortillas, torn into quarters
1/4 t. salt
1/4 t. pepper
1/4 t. garlic powder
Method
Preheat oven to 350 degrees.
Combine chicken, cream of chicken soup, milk, New Mexico green chile, salt, pepper, and garlic powder in a saucepan.
Bring to a boil while stiring. Remove from heat.
In a 13" x 9" glass pan layer corn tortillas, chicken sauce and cheese. Add onions to middle layer.
Cover with foil and bake for 20 minutes.
Uncover and bake an additional 20 minutes or until casserole begins to pull away from side of pan.
Ingredients
3 chicken breasts, cooked and shredded
2 c. roasted, peeled and chopped New Mexico green chile
1 26 oz. can Cream of Chicken soup
Milk (Use Cream of Chicken can)
2 c. shredded cheese
1/4 c. onion, chopped
10-15 corn tortillas, torn into quarters
1/4 t. salt
1/4 t. pepper
1/4 t. garlic powder
Method
Preheat oven to 350 degrees.
Combine chicken, cream of chicken soup, milk, New Mexico green chile, salt, pepper, and garlic powder in a saucepan.
Bring to a boil while stiring. Remove from heat.
In a 13" x 9" glass pan layer corn tortillas, chicken sauce and cheese. Add onions to middle layer.
Cover with foil and bake for 20 minutes.
Uncover and bake an additional 20 minutes or until casserole begins to pull away from side of pan.