Thursday, January 11, 2018

Green Chile Chicken Enchilada Casserole

This is a recipe that comes from my husband. (Not that it's really any different from the tons of versions out there!) Nevertheless, it was his. He made it a few times when we were dating, and then passed the baton to me. It's a super easy casserole that he loves, and it's the perfect thing to warm you up on a cold winter day like today! Disclaimer: This is not a "healthy" recipe.. I'll share more of those soon!

Green Chile Chicken Enchilada Casserole 

1 package of corn tortillas
4 chicken breasts 
1 package of shredded cheese 
(I use a Mexican blend)
1 can of green chile enchilada sauce
2 tbs cumin
1 9x13 glass pan

The first step of this is to cook the chicken. You can boil it, or slow cook it. I recommend seasoning your chicken while it cooks. You can use broth instead of water, or add a bouillon cube, and also add salt, pepper, cumin, garlic.. anything to give it extra flavor! If you're like me, and you don't want to do any of this, I have found an alternative. Rotisserie chicken! Costco sells it pre-shredded in two pound bags! This not only makes half of the work disappear, but it guarantees the chicken will be nice and juicy! Now that the chicken is taken care of, lets get started!
I coat the bottom of the pan with a very thin layer of the sauce. Think of it as oil, just a tiny bit is needed! 
Next I begin layering. 
(sprinkle a little cumin)
The number of layers I make depends on how many people I'm feeding and if I want leftovers, but I usually do three or four layers. On the final layer I top with more tortillas and make sure the whole pan is covered in a nice little layer of cheese, and in the oven it goes. I bake at 350 for 20 minutes. Serve it when it's fresh out of the oven, nice and hot! Chris tops his with Cholula for an extra kick, but I eat mine just as it is! Yum!
Hope you're having a Happy Thursday!
Linking up with the girls at Home Of Malones and East Coast Chic today!!

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