Ingredients
-
2
-
1
-
1
-
3/4
-
2
-
1
-
12
-
1/2
-
-
1
-
-
-
-
-
Directions
Lighter Green Chile Chicken Enchilada Casserole, From New Mexico magazine, a delicious and simple dish (The black olives were not in the original recipe, but we like to add them ) For extra indulgence on occasion, serve with slices of avocado and/or sour cream!, I loved this! It was really easy to make and the black olives were wonderful in it My sister loved it, too I thought it might need some more seasoning, but it didn’t – it was perfect Thanks!, From New Mexico magazine, a delicious and simple dish (The black olives were not in the original recipe, but we like to add them ) For extra indulgence on occasion, serve with slices of avocado and/or sour cream!
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Steps
|
1
Done
|
Boil Chicken Breasts in Broth and Water Until Tender (about 15 Minutes). |
|
2
Done
|
Allow the Breasts to Cool, Then Shred Them Into Small Pieces and Put Them Back Into the Hot Broth and Water. |
|
3
Done
|
Add the Chopped Onion, Chiles, Garlic and Salt to Pot; Simmer All Together For 10 Minutes. |
|
4
Done
|
If Mixture Is Too Thick, Add Some More Broth (or Water) So There Is Enough Liquid to Soak Tortillas in, One at a Time. |
|
5
Done
|
One by One, Soak Six Tortillas in Liquid and Use Them to Cover the Bottom of a 9x13 Baking Pan. |
|
6
Done
|
Cover With Chicken/Chile Mixture, Olives and Cheese; Repeat Once, Starting With Tortillas, Ending With Cheese. |
|
7
Done
|
Place Pan in a Warm (about 375 Degrees) Oven Until Cheese Melts. |
