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Wednesday, May 6, 2009

Green Chili Chicken Enchilada Casserole

This was our Cinco de Mayo meal yesterday. I also served guacamole (recipe below), salsa, click here for recipe, and spanish rice, click here for recipe. Ingredients:
4-5 chicken breasts, cooked & shredded*
1 onion, chopped
1 can cream of chicken
3 cups sour cream
2 cups Green Chili Sauce ( I used Desert Garden Green Chili Sauce)
16 tortillas, taco size, corn or flour ( I recommend white corn)
grated cheddar cheese

1. In a medium saucepan, saute chopped onions in a little butter. Add cream of chicken, sour cream, and green chili sauce. Heat until bubbly. Add shredded chicken.
2. In a 9X13 baking dish layer as follows: (like a casserole)
chicken sauce
grated cheese
continue layering until 1/2 inch from the top of the pan.
3. Bake at 350 degrees for 35 minutes.

I got the recipe from Shar's- you can never go wrong with Shar's recipes!
*for those of you who have a Bosch mixer, place chicken in mixing bowl (fully cooked & straight from the oven) and mix for 15-20 seconds on speed 1 using wire whisks, the chicken will be shredded perfectly.