Green Chicken Enchilada Casserole
I'm almost embarrassed to let you in on this recipe, because it is SO easy and the results are remarkable. You can impress company with this - add a side dish of canned refried beans or black beans, and a quick order of rice dolled up with salsa. DONE. You won't believe how everyone will think you're so fantastic. (smirk). This is a REAL MAN pleaser. Your daddy LOVED this.
Total Steps
6
Ingredients
11
Tools Needed
5
Ingredients
- 1 can Cream of Chicken Soup
- 1 can whole green chiles (7 oz.), rinsed and shredded
- salt
- garlic salt
- pepper
- 1 medium onion, chopped
- 12 corn tortillas
- 0.5 pound Monterey Jack Cheese
- 0.5 cup chopped tomatoes(optional)
- 0.25 cup chopped sweet red peppers(optional)
- Leftover chicken(optional)
Instructions
Step 1
Preheat oven to 350 degrees F.
Step 2
Turn soup into a bowl and dilute with one can of water. Add chiles (or green sauce) and season with salt and pepper.
Step 3
Microwave the tortillas for about 90 seconds on high, until they're pliable. Alternatively, heat oil in a large skillet and add tortillas one at a time until pliable.
Step 4
Line an 11 x 17 inch baking dish with 4 tortillas. Top with a layer of sauce, onion, cheese, tomatoes, and red peppers (and leftover chicken if you have some).
Step 5
Make two more layers as above and end with a layer of cheese.
Step 6
Place in oven for about 30 minutes.