Green Chile Chicken and Sour Cream Enchilada Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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.
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