Momma's Enchilada Casserole
Tender shredded chicken mixed with green enchilada sauce, sautéed jalapenos, cilantro and green chilies layered with corn tortillas and light cheddar cheese.
Equipment
- Pot
- Baking Dish
Ingredients
- 8 Chicken Breasts about 2 Lb.
- 4 Green Onions Diced
- 2 Tbsp. Fresh Cilantro Chopped
- 1 Tbsp. Minced Jalapenos
- 1 Can Diced Green Chilies
- 1 32 Oz. Can Green Enchilada Sauce
- 12 Corn Tortillas
- 1 Cup Light Cheddar Cheese Shredded
- 2 Cups Lettuce Shredded
- 1/2 Cup Salsa
- 1/2 Cup Sour Cream
- 1 Tomato Diced
- 1 Can Black Olives Optional
Instructions
- Preheat your oven to 350°F and lightly coat a 9×13 baking dish with cooking spray—your battlefield is set!
- 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.
- 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.
- 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!
- 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.
- Slide into the oven and bake for 15 minutes, until the enchiladas are steaming hot and the cheese melts into a golden crown.
- 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!