Easy Green Chicken Enchilada Casserole (yields 4 servings)
Ingredients
A 36 ct. package of corn tortillas
1 can of cream of chicken
1 can of cream of mushroom
1 medium jar of green chili sauce (the more the hotter! :) )
7 oz. package of colby jack cheese shredded
1/2 cup of vegetable oil (canola works too)
4 cooked chicken breasts shredded or 8 cooked chicken legs shredded
Directions
1. Preheat oven to 350 F.
2. In a medium saucepan add cream of chicken, cream of mushroom, and green chili sauce. Mix above a medium flame till sauce is smooth.
3. In a small pan bring your oil to a high temp and deep fry tortillas for 30 sec each side (They should not get hard).
4. When tortillas have cooled, grab a bowl and pour enchilada sauce into the bowl. Grab one tortilla at a time and dip into the sauce till the tortilla is completely covered with sauce. Arrange tortillas on a baking pan covering the whole bottom with tortillas.
5. Next layer shredded chicken on top of tortillas and do the same with cheese. Keep layering the tortillas, chicken, and cheese till all ingredients have finished.
6. Place enchiladas in oven for about 35-45 minutes, checking on them occasionally.
7. Remove from oven and let stand for 5-10 minutes.
8. Enjoy! :)
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