Green Chile Chicken Enchilada Casserole 2 cups cooked chicken, skin and bone removed, diced or shredded 1 DOZEN corn tortillas 1 small onion, diced 1/4 - 1/3 cup roasted, peeled and diced green chile 1/2 pint sour cream 1 can cream of chicken soup 1 cup shredded cheddar cheese 1/2 tsp. salt Salsa Cooking oil
In very hot pan, sear corn tortillas one at a time in oil, until blistered well (10 or so seconds per side) Don't overcook. Drain them on paper towels. Set aside. In oil, saute diced onion until slightly browned and translucent. Set aside. In bowl, mix sour cream, cream of chicken soup. Add drained sauteed onions, green chile, salt, and add enough salsa to thin the mixture a bit or to your liking (1/2 cup or so). Stir chicken into soup mixture. Alternately layer tortillas and mixture in 2 qt casserole, using up all ingredients. Sprinkle shredded cheese on top. Bake at 325 for 45 minutes to 1 hour. Works well as potluck, side dish, or one-dish meal. Great with fresh salad. Notes: This recipe can be frozen before baking, then thawed and baked. This recipe can be altered in a few ways. For a lower fat version, replace the sour cream with reduced-fat sour cream, replace the regular soup with reduced-fat soup. Also, you can reduce the fat a bit more by not searing the tortillas in oil. And you can use reduced fat cheese on top. The oil-free version may be a bit PASTY, but has the same flavor. Time-savers: Use canned diced green chile and canned chicken meat. To vary the heat, use hotter or milder salsa, or cut the green chile by half and add jalapenos for heat, or both.
Submitted by Michelle Spalding |