RECIPE AND PHOTO SUBMITTED BY Elizabeth Chambers-Hernandez
Green Enchilada Chicken Casserole
Very easy: just mix one 10 oz. can of green enchilada sauce, one can of cream of mushroom soup, one can of cream of chichen soup, 2 small cans of diced green chiles, and garlic powder to taste, and blend in a blender until smooth.
Boil 3 chicken breasts in chicken stock. Cool. Shred.
Cut corn tortillas into wide strips.
Shred 5 cups of cheese….I used 2 different kinds, shredded.
Now, layer corn tortilla strips, then chicken, then green sauce mixture, then cheese. Repeat all layers again, then on last layer, put corn tortillas, sauce and top with remaining cheese. Bake at 350 for about 45 minutes to an hour, or until bubbly.
I cut some jalapeños into strips and sautéed them, then put on the top.
I served with a romaine side salad, and Mexican rice. We also topped our casserole with sour cream and cilantro.
If you enjoyed this article, please consider sharing it!
