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Momma’s Enchilada Casserole

Hello, my fellow food adventurers!

Today’s quest is Momma’s Enchilada Casserole: Yesterday was my sweet boy’s 18th Birthday. He is technically a grown man now. He will always be my baby boy. I asked him what he wanted me to make him for his Birthday Dinner. Even though I knew what the answer would be. Out of the hundreds of recipes I have collected over the years. This one recipe remains is favorite. It’s easy and light and we have enjoyed it for many many years. This recipe is a light very easy version of chicken enchiladas. Picture this. Tender shredded chicken mixed with green enchilada sauce, sautéed jalapenos, cilantro and green chilies layered with corn tortillas and light cheddar cheese.

Ingredients You’ll Need (Your Quest Inventory):

• 8 portions chicken breast (about 2 lb.) (the hero’s bounty)
• 4 green onions, sliced (verdant scouts)
• 2 tbsp. fresh cilantro, chopped (a fragrant banner)
• 1 jalapeño, seeded and minced (optional fiery spark)
• 1 can (4 oz.) diced green chilies (the green flame)
• 1 can (32 oz.) green enchilada sauce (the zesty elixir)
• 13 corn tortillas (the sturdy scrolls)
• 1 cup light cheddar cheese, shredded (golden loot)
• 2 cups lettuce, shredded (crisp allies)
• ½ cup salsa (a tangy potion)
• ½ cup light sour cream (a creamy veil)
• 1 tomato, diced (ruby-red spoils)
• 1 can (2 oz.) ripe black olives, sliced (optional shadowy nuggets—yucky for me!)

How to Forge Your Feast (The Quest Steps):

1. Ready the Forge: Preheat your oven to 350°F and lightly coat a 9×13 baking dish with cooking spray—your battlefield is set!
2. Cook the Champions: Place the 8 chicken breast portions in a large pot and drown them in the 32 oz. can of green enchilada sauce. Bring to a boil over medium heat, then reduce to a simmer—cook for 15-20 minutes until the chicken shreds easily with a fork. Pull it apart and set aside, reserving the sauce.
3. Awaken the Flame: Lightly coat a large skillet with cooking spray and heat over medium-high. Toss in the sliced green onions, 2 tbsp. chopped cilantro, and minced jalapeño (if you dare)—sauté for 2 minutes until fragrant.
4. Unite the Forces: Add the shredded chicken, diced green chilies, and a generous pour of the reserved enchilada sauce (about 1 cup) to the skillet. Stir occasionally, heating through for 5 minutes—your filling is forged!
5. Layer the Stronghold: In the baking dish, lay down a base of 4-5 corn tortillas (tear as needed to fit). Spoon over half the chicken mixture, sprinkle with a bit of the 1 cup shredded light cheddar, then repeat—tortillas, chicken, cheese—finishing with a final tortilla layer. Pour any remaining enchilada sauce over top and crown with the last of the cheese.
6. Bake the Triumph: Slide into the oven and bake for 15 minutes, until the enchiladas are steaming hot and the cheese melts into a golden crown.
7. Claim Your Feast: Divide the 2 cups shredded lettuce onto 4 plates. Slice the casserole into portions and place atop the lettuce beds. Top each with a spoonful of salsa, a dollop of light sour cream, diced tomatoes, and olives (skip ‘em for me—yuck!). Serve and savor the love!

Tips & Variations

• Make it Easy: Pick up a rotisserie chicken on your way home, give it a whole new flavored.
• Sauce Hack: Reserve extra enchilada sauce to drizzle after baking—keeps it juicy and zesty!
• Spicy Boost: Leave the jalapeño seeds in or add a dash of hot sauce—ignite a fiercer flame!
• Cheese Swap: Try pepper jack for a kick or mozzarella for a milder melt—new loot to wield.
• Veggie Vault: Mix in sautéed bell peppers or spinach—extra spoils for your layers.