Luna's Green Enchilada Casserole
"This is my favorite version of the Green Chile Enchilada Casserole."
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 lb chicken breast
- 1 medium onion (chopped)
- 1 cup roasted green chili pepper (chopped)
- 1 (12 ounce) can evaporated milk
- 1 (26 ounce) can cream of chicken soup
- 18 corn tortillas
- 3 cups cheddar cheese (shredded)
- 1⁄2 cup vegetable oil
- 2 teaspoons garlic salt
directions
- Boil chicken breast with 2 tsp garlic salt. Shred into small pieces. Reserve water.
- Combine chicken, onion, green chile, evaporated milk, cream of chicken soup and reserved water to desired consistency (about the consistency of a stew).
- Add salt pepper and garlic to taste.
- Bring to boil, reduce heat and simmer for 10 minutes.
- Fry tortillas in hot oil until just soft and layer tortillas, sauce mix to cover and 1 cup of cheese three times in a 15 x 10 casserole dish.
- Bake for 30 minutes at 350°F.
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RECIPE SUBMITTED BY
<p>I am a southwest New Mexico native who lived most of my adult life in San Diego. I moved to Georgia last January and love it. Everything is so GREEN! When I moved from CA to GA to start a new life with my high school sweetheart, I retired from the hectic executive corporate life and started by own consulting business which I run out of my home. I can set my own hours so I have lots of time to cook (and someone to cook for!) which has always been a passion of mine. My VSO (very significant other) is hispanic and shares with me many tradational SW New Mexico dishes that he learned from his mother which I now add to my own library of favorite recipes.</p>
