Thursday, June 2, 2011

Green Chili Enchilada Casserole

Without further ado, here is the infamous recipe for my "signature recipe".

Green Chili Chicken Enchilada Casserole
  • 2-3 Chicken Breasts or a small rotisserie chicken
  • 20-30 small corn tortillas
  • 8oz sour cream
  • 8oz cream cheese
  • 8oz can of green chilies
  • 2 c. shredded cheese
  • 16oz verde enchilada sauce
  1. Cook chicken in whichever manner you prefer. Once cooked, shred and mix with 1/2 c. enchilada sauce. Let marinate for 1 hour.
  2. Preheat oven to 350. In a small bowl mix cream cheese, sour cream and green chilies together. This will be a thick mixture.
  3. Grease the casserole dish and line the bottom with tortillas. Spread 1/3 of the green chili mixture over the tortillas. Sprinkle shredded chicken over top, followed by the cheese.
  4. Drizzle 1/2 c. of enchilada sauce over the layers. And repeat the layering process for three layers total of each ingredient.
  5. Top the final layer with small pieces of tortilla. Cover with foil and bake. After 20 minutes remove foil and cook 5-10 minutes until the top is golden brown.

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