The only thing good about Super Bowl Sunday–albeit from a Bronco fan’s point of view–was the Green Chicken Enchilada Casserole that I served at half time! And, boy did we need some sustenance at that point. . .
This is one of those “trifecta meals”– a meal that you can easily put together, it appeals to almost everyone, and it makes you look like a really good cook.
The recipe is from my mother-in-law, Lucy. About six years ago she asked me to make a recipe/photo book of her family’s favorite dishes. It was both a labor of love–and an amazing resource. Lucy has eight children–six of them boys!–so she knows a lot about getting a meal on the table for a large, hungry crowd.
The other good thing about this recipe is that I use left over chicken cut up into bite-size pieces (or turkey from the holidays) and put into small freezer bags. Then I always have some chicken/turkey already cooked and ready to add to the recipe. Literally this can be on the table in an hour!
It is nice to let people "personalize" their serving. I serve the casserole with salsa, avocados chunks, and either sour cream or plain yogurt. Open a Corona and ENJOY!
- 3-4 chicken breasts cut into bite-size pieces (I also use any left over chicken or turkey)
- 1 TB olive oil for cooking chicken
- 1 small onion diced
- 1 8 oz package of cream cheese
- 1 small can diced green chiles
- 1 can of Rotel tomatoes (if I'm making this for people who don't like things spicy, I substitute for a can of diced tomatoes)
- 3 cans green enchilada sauce
- 1-2 cups shredded cheddar cheese
- 12 corn tortillas (you might need more or less depending on the size of your tortillas)
- Preheat oven to 350 degrees.
- If your chicken is not cooked heat a large skillet over medium-high heat adding the olive oil and chicken. Cook chicken until it is no longer pink. Remove chicken to a plate and add a little more oil and cook the onion until soft, scrapping chicken bits that might be stuck to the pan.
- Add the cream cheese, green chiles and tomatoes. Stir constantly until the cream cheese has melted.
- Add the chicken to the skillet and mix well.
- Line the bottom of a 9x13 baking dish with corn tortillas, overlapping them if necessary.
- Pour one can of green enchilada sauce over tortillas.
- Pour chicken mixture over the tortillas, roughly spreading until evenly distributed.
- Cover the mixture with another layer of corn tortillas.
- Pour two more cans of green enchilada sauce to cover the tortillas.
- Top with shredded cheddar cheese.
- Bake uncovered for 45 minutes.
- When the cheese is melty and brown, remove from the oven and let the casserole set for about 10 minutes.