Chicken Enchilada Casserole in Green Chile and Sour Cream Sauce
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 lb boneless skinless chicken breast
- water
- 1 chicken bouillon cube
- 1 teaspoon ground cumin
- 1 teaspoon cumin seed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 16 ounces sour cream
- 12 ounces canned diced green chiles
- 1 1⁄2 cups colby cheese, shredded
- 1⁄2 cup onion, diced
- 3 tablespoons garlic, minced
- 18 corn tortillas
directions
- Preheat oven to 375 degrees.
- Place chicken breasts in large soup pan and cover with water. Add cumin, garlic powder, onion powder, and bouillon cube. Boil over med-high heat for 25 minutes or until chicken is done. Remove chicken from pot and place in a plastic bowl. Reserve 2 c of the "broth".
- Mix 2 c of broth, sour cream, green chiles, onion, garlic, and 1/2 cheese. Bring to a boil stirring continuously. Cook for 10 minutes or until sauce thickens slightly and remove from heat.
- Shred chicken breasts and add 1 c of the sauce to the chicken. Mix well.
- Using a soup ladle, spread a small amount of the sauce in a 9x13" casserole dish. Place 6 of the corn tortillas along the bottom of the dish, overlapping slightly. Spoon 1/2 of the chicken mixture over tortillas. Repeat.
- Pour remaining sauce over top layer of tortillas and sprinkle remaining cheese over the entire dish.
- Cover with aluminum foil and bake for 45 minutes at 375 degrees. Take casserole out of oven, remove foil, and bake for an additional 5 minutes to brown cheese.
- Remove from oven and let stand for about 3-5 minutes. Serve and enjoy!
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Reviews
-
i love not having to roll:) i made some subbs based on what i had on hand and needed to use up. I really enjoyed. i used up some old cooked turkey from the freezer. so i skipped the boiling. i did 1 cup water, about 10 oz. green taco sauce(needed to be used) about 12 oz fat free yogurt. all in place of the broth and sour cream. I only had a 7 oz of green chilies. i supplemented with 2.5 diced serranos. and red pepper flakes to desired heat. I like spice. i used a mexican blend cheese. extra onion. and used only about 1/2 the tortillas(no overlapping) yummy, sorry to tweak so muchm, but thank you for the great base.