Chicken Enchilada Casserole

Chicken Enchilada Casserole

  For this recipe I had Danny help me assemble it to see if I made the directions clear. He's not a cook and I had to revise them after. The tortillas get crispy after you cook them so some of them break when you are layering them. Also we both decided it would be best to break some of the tortillas in half to better fill the pan.  Warning there is a lot of cheese in this recipe! Also it was a very salty for my liking so I used the low sodium cream of chicken soup and skipped salting the chicken considering all the cheese. Also I like that it has green hatch chilies as it reminds us of our trip to New Mexico. 

When I was little kid Kevin and Betty were our neighbors. Their daughter Katrina was also my baby sitter.

4 chicken breasts

2-10.5 oz cans cream of chicken soup.

1-4oz can chopped green chilies

1/2 tsp oregano

1/4 tsp sage

1 lb cheddar cheese shredded

1 onion diced

1 dozen corn tortillas

salt & pepper

cooking oil 

1/4 lb pepper jack cheese shredded

Pre-heat oven to 350F

Salt and Pepper chicken, wrap in foil and cook for 1 hour or until done. Cool and cut into bite sized pieces. Save the liquid from the chicken. 

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Combine Soup with liquid from the chicken, oregano, and sage. Set aside.

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Heat oil in a skillet and cook the tortillas one by one. Drain off excess oil. 

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Grease a large casserole dish a 9 X 13 works, place two of the tortillas on the bottom. Then layer with 1/4 of the chicken pieces, 1/4 of the chilies, 1/4 of the cheese, 1/4 of the onions then 1/4 of the soup mixture. Repeat layering ingredients until they are all gone. 

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Top with shredded Pepper Jack Cheese and Bake at 375F for 35-40 mins. 

All in all it came out pretty good and Danny and I enjoyed it. It's a great make ahead dinner as you can assemble the casserole the day before and then bake it the next day.