Thursday, April 30, 2009

Green Chile Chicken Casserole Courtesy of I Heart Monster

Green Chile Chicken Casserole


12 corn tortillas (minimum)
Mexican Blend Shredded Cheese (to preference)
2 cans diced green chiles
1 can cooked chicken (or equivalent amount of shredded crockpot chicken)
1 large can Green Chile Enchilada Sauce (Las Palmas or La Victoria)


1 can tomatoes
1 can black beans
1 can sweet corn
sour cream


Preheat oven to 350. Open cans. Rinse chicken well, shred with fork. Pour a small amount of sauce in the bottom of a casserole dish. Place corn tortillas on top of sauce, tearing if necessary so that they fill the bottom of the dish. Add layers of cheese, chicken, green chiles, and optional ingredients. Pour enough sauce on top of layer to keep moist, not drenched. Start another layer of corn tortillas. Repeat until you reach the top of your casserole dish. Final layer consists of only tortillas, sauce and cheese, cheese added last. Cover dish with foil (making sure shiny side is touching cheese) and bake for 30 minutes. Take out of oven. Let cool 15 minutes.

Alternately, you can assemble the ingredients in a microwave-safe dish and microwave on 60% power for 10 minutes without the foil. Casserole will be runny to begin with, but will firm up after it cools a bit.

Garnish with sour cream and cilantro on individual servings if desired.S

Makes 4-6 servings

Check out this awesome site: I Heart Monster! Thanks for the recipe!

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