Judy's chicken enchilada casserole

Yield: 1 Servings

Measure Ingredient
12 \N CORN tortillas; homemade or purchased
\N \N Oil
3 cups Cooked; shredded chicken meat (reserve stock) (up to 4)
8 ounces Monterey Jack cheese; shredded (up to 16)
1 medium Onion; chopped
2 \N Cloves garlic; minced
\N \N Green chile sauce (recipe follows)
\N \N Sour cream

1. Make green chile sauce

2. Put about ½" of oil in small skillet. Dip tortillas in hot oil for just a couple of seconds until softened. Place on paper towels in layers until cool enough to handle. With kitchen scissors or knife, stack 4 and cut in quarters.

LOWFAT ALTERNATIVE: Microwave tortillas in a stack in a damp paper towel or dish towel until softened, about 1 minute.

3. Preheat oven to 350 degrees and spray a large baking dish with Pam.

Place one layer of tortillas in the dish which has a thin layer of sauce spread in it. Top with /3 of chicken meat and ⅓ of cheese. Spread ⅓ of sauce over it. Repeat to make 2nd and third layers. Sprinkle some cheese on top of sauce, if desired.

4. Bake for 25-35 minutes until heated through and bubbly.

Green Chile Sauce: Sauté chopped onion and garlic in ⅓ cup of oil until transparent. Add ⅓ cup of flour and stir until heated through. Add 3 cups chicken stock and stir until thickened. Stir in 1 cup regular or lowfat sour cream and 2 (4 oz.) cans of chopped green chiles. Add salt to taste, a little more than you like, as it dissipates into the tortillas.

NOTE: This is not spicy at all, so if you like it hotter, add some chopped Jalapeno and sauté with the onions, or dried red pepper flakes or hot sauce to taste.

Posted to CHILE-HEADS DIGEST V4 #057 by Judy Howle <howle@...> on Aug 02, 1997

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