Green Chile Chicken and Sour Cream Enchilada Casserole
- Reviews 2
Ready In: 30 mins
Serves: 8
Ingredients
- 12 corn tortillas
- 2 cups corn oil
- 2 (16 ounce) bags Mexican blend cheese
- 1 whole chicken, cooked
- 1 tablespoon coarse black pepper
- 0.5 (1 ounce) package ranch dressing mix (Hidden Valley)
- 1 (8 ounce) can tomatoes and green chilies
- 1 (8 ounce) can green enchilada sauce
- 1 (6 ounce) can green chilies, diced
- 1 (16 ounce) container sour cream
- 1 (10 1/2ounce) can cream of chicken soup
Directions
- Get newspaper and line counter with it. Cover newspaper with paper towels. This will protect your counter from the oil mess.
- Heat oil in medium skillet -(ready when a drop of water in oil "pops" at you).
- Quickly dip each tortilla in oil. Long enough to coat the tortilla. You only want to soften them, too long in the oil and they will turn crunchy.
- "Drain" tortillas on paper towels.
- Line 9x12 glass cooking dishing with six of the tortillas and set aside.
- In medium sauce pan combine diced green chiles, green chile sauce, soup and sour cream. Stir over medium heat until all the ingredients blend into a smooth, creamy mix.
- Tun off heat and set aside.
- Seperate meat from chicken, be careful of bones. NOTE: I usually buy a pre-cooked one from Albertson's.
- In a large bowl mix tomatoes, chicken, and one bag of chesse.
- Spread chicken mixture over tortillas in cooking dish.
- Douse chicken with half of the cream sauce.
- Cover with remaining six tortillas.
- cover entire casserole with second bag of cheese.
- Cook for 15 minutes, or until cheese is melted, at 375.
- Serve with remaining sauce as a condiment.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off