Sunday, July 21, 2013

Green Chile Chicken Enchilada Casserole

This casserole was created in response to a request for chicken enchiladas for dinner and my lack of desire to stand and roll them in traditional enchilada form. It's messy to coat the tortillas with sauce before you fill them so they don't break and this is was easier...shocking :) If you were to want to stand and roll the enchiladas this filling will still work, just use a little of the soup mixture in the chicken, dip your tortillas in soup before filling and then top with the remaining sauce and cheese. Either way is good!

Green Chile Chicken Enchilada Casserole
10-12 servings

2 c. chicken broth
2 small cans diced green chiles, drained
1 cup chopped onion or 1/4 c. dried minced onion
1 c. sour cream
3/4 tsp salt
3/4 tsp cumin
1/2 tsp ground black pepper
2 cans cream of chicken soup (fat free)
1 clove garlic, minced
PAM cooking spray
20 (ish) corn tortillas cut in half
4 cups cooked chicken breast
2 cups shredded cheese (I use Mexican blend)

Preheat oven to 350

Combine the first 9 ingredients in a large saucepan, stir together using a whisk. Bring to a boil stirring constantly. Remove from heat.

Spray baking dish with PAM. Spread 1 cup of the soup mixture in the bottom of the dish. Arrange tortilla halves over the soup, top with chicken and shredded cheese. Repeat layers 3 times ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350 for 30 minutes or until bubbly.