Monday Meal: Green Chicken Enchilada Casserole

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. . .

Enchilada Casserole

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. Grandma Lucy

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!

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Green Chicken Enchilada Casserole

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!

Ingredients

  • 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)

Instructions

  • 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.
http://www.twinstimestwo.com/monday-meal-green-chicken-enchilada-casserole/

 

 

 

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I am a mother of two sets of twins and a singleton. I explore the wild world of multiples and provide resources for other parents of multiples.
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