Ingredients
-
1 1/2
-
1 1/2
-
1/2
-
2
-
12
-
2
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Southwestern Green Chili Enchiladas Casserole, I got this recipe from a cookbook called Comida Sabrosa that I purchased at the ranger station at Bryce Canyon National Park I’ve made it many, many times This is a favorite of my husband’s I’ve made it both ways, with chicken and grond meat Both are good but my favorite is to use smoked chicken , This recipe caused me a lot of grief At first, it looked simple, but once I realized that the original recipe had no instructions for what to do with the onions, I was trying to follow the original and Emma’s review, going back and forth Neither one was completely straightforward My end result had way too much hot pepper for our taste Either my chili peppers were hotter than the original or 1 cup is too much to use , This was a huge hit the night I made it My family loved it This is a very basic recipe of this, so I had to watch it and tweek it as I went along Here’s what I came up with: 1 5 lbs of shredded chicken 1/2 cup of chopped onion 2 tsp of minced garlic 12 corn tortillas, cut in half 2 (14 oz cans) of Cream of Mushroom Soup 1 (2 3/4 oz can) chopped green chilies 1 (2 3/4) can chopped ripe olives 1 lb of cheddar cheese, grated at least 6 TBSP of Olive or Veggie Oil for Frying Directions: Heat a large non-skillet pan to medium heat (complete with lid), place frozen chicken breasts straight into the skillet, and cover Let cook until cooked all the way through, but not brown (I did three breasts at a time, then pulled those out and shredded them while the next three were on the heat) Shred all Chicken Once Chicken is cooked, pull out, place in bowl, and put to side Take a little olive oil (maybe 2TBSP), the chopped onions, and minced garlic and sautee until the onions have translucent color Then add the chicken back in, and mix well cook about 3 mins or so While you are waiting for the chicken, you can do the cheese-grated and also put together the cream sauce Put both in bowls and set aside Corn Tortillas: Stainless steel pan heat to medium heat Pour in 2-3 TBSP of olive oil, let oil get to where it is runny like water, then put as many of the halfs of tortillas in the pan, but not touching or stacked Fry until a little brown, not a lot brown turn over, same process Then put on a paper-towel covered plate to cool and drain Do entire 12 full tortillas, should have 24 finished halves Assembly: Use the flat edge of the tortilla and put around the edges, and then fill in the middle, one layer of corn tortillas Then a layer of 1/2 of Chicken mix, 1/3 of cheese, a layer of 1/2 of sauce 2 sets of layers: tortillas, chicken, sauce Topping: last 1/3 of cheese Cover with aluminium foil Bake for 35-40 minutes at 350F Serve (Hint: If you don’t do the corn tortillas well enough, they don’t cut well when you go to serve the cassarole)
Discover ground-breaking new supplements! SHOP & SAVE
Steps
1
Done
|
Brown Ground Meat, If Using. |
2
Done
|
Fry Tortillas in Oil, Drain on Paper Towels. |
3
Done
|
Mix Soup, Chili and Olives to Make Sauce. |
4
Done
|
Layer Meat, 1/3 of Cheese, Tortillas, Another 1/3 of Cheese, Sauce, Then Remaining Cheese in Baking Dish. |
5
Done
|
Cover Dish With Foil and Bake at 350 For 35-45 Minutes. |