Green Chile Enchilada Casserole
photo by loof751
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 (14 ounce) can green enchilada sauce (preferably Hatch)
- 6 (6 inch) corn tortillas
- 1 1⁄4 cups cooked chicken breasts, shredded
- 1⁄2 cup bell pepper, chopped
- 1⁄2 cup onion, chopped
- 1⁄2 cup frozen corn
- 3 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons fat free sour cream (to taste)
- 1 cup reduced-fat cheddar cheese
directions
- Preheat oven to 350.
- In a non-stick skillet coated with cooking spray saute onions, garlic, bell pepper, and corn until tender.
- Remove from heat.
- Stir in chicken, salt, and pepper, then add 1/2 c of enchilada sauce. Mix well.
- Spread 1/4 c enchilada sauce on the bottom of an 11x7 inch pan.
- Spread 4 tortillas with sour cream, then place in pan. Pour half the chicken mixture on top.
- Add 1/4 cheese and top with two tortillas.
- Pour 1/4 c enchilada sauce over tortillas, then cover with remaining chicken mixture and 1/4 c cheese.
- Spread 1 T of sour cream on two tortillas, then place them CREAM SIDE DOWN on top of casserole. You will want to layer them crossways from the two tortillas below (trust me, this works).
- Spread 1/4 c enchilada sauce on top of tortillas, then sprinkle with remaining 1/2 c cheese.
- Bake at 350 for 20-25 minutes or until cheese is bubbly.
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Reviews
-
This was a delicious casserole! The first time I made it, I used 6 whole wheat tortillas, the second time 9 corn tortillas (I followed the original directions with 3 layers of tortillas). I used about 1/2 cup of the nonfat sour cream to coat the tortillas well (second time tried it with nonfat yogurt on half and nonfat cream cheese on half - those were both great also). The second time I omitted the cheese, and we really didn't miss it. I only used a pinch of the salt. The Hatch sauce I could find is mild, so I added a light sprinkling of cayenne pepper. Adding diced green chilies would probably be really good too. Thanks for this very yummy New Mexican flavored dish! Served 3 big eaters.
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I appreciated an enchilada recipe with some veggies. Nice simple blend of enchilada flavors without the work of rolling all those little enchiladas! I added mushrooms while sauteeing the onions, and added a can of Hatch diced chiles. I omitted the sour cream. I will be making this again as a OAMC recipe. After thawing the frozen casserole overnight, I baked it at 350 for 25-30 minutes.
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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