Lighter Green Chile Chicken Enchilada Casserole
"From New Mexico magazine, a delicious and simple dish. (The black olives were not in the original recipe, but we like to add them.) For extra indulgence on occasion, serve with slices of avocado and/or sour cream!"
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
2-3
ingredients
- 2 chicken breasts
- 1 cup chicken broth
- 1 cup water
- 3⁄4 cup onion, finely chopped
- 2 (7 ounce) cans diced green chilies ("Ortega")
- 1 garlic clove, minced
- 12 corn tortillas
- 1⁄2 lb reduced-fat cheddar cheese or 1/2 lb monterey jack cheese, grated
- salt, to taste
- 1 (3 7/8 ounce) can sliced black olives (optional)
directions
- Boil chicken breasts in broth and water until tender (about 15 minutes).
- Allow the breasts to cool, then shred them into small pieces and put them back into the hot broth and water.
- Add the chopped onion, chiles, garlic and salt to pot; simmer all together for 10 minutes.
- If mixture is too thick, add some more broth (or water) so there is enough liquid to soak tortillas in, one at a time.
- One by one, soak six tortillas in liquid and use them to cover the bottom of a 9x13 baking pan.
- Cover with chicken/chile mixture, olives and cheese; repeat once, starting with tortillas, ending with cheese.
- Place pan in a warm (about 375 degrees) oven until cheese melts.
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Reviews
-
I loved this! It was really easy to make and the black olives were wonderful in it. My sister loved it, too. I thought it might need some more seasoning, but it didn't - it was perfect. Thanks!
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<p>I am a native Californian, and a zealous fruit and vegetable gardener. Most of the produce I eat comes from my back yard. I'm very grateful for a climate that allows for a year-round harvest! <br /> <br />Quality of life is the primary yardstick by which I measure the choices in my life -- the question is always at the forefront of my mind: which option here will bring us (and anyone else involved) the most happiness and fun?! <br /> <br />Generally (not always!), I try to stay away from processed foods -- particularly hydrogenated fats & high fructose corn syrup. I find I feel best when I follow the Zone diet, and I also aim for half my food intake to be vegetables (even at breakfast! I love a good egg-and-veggie scramble with onions, sweet and hot peppers, and summer squash!). No fanaticism however -- a little decadence is the spice of life... so I rationalize that indulging in two rich meals a week only makes up 10% of my total! ;-) <br /> <br />For me, investing in high-quality basics yields great rewards -- so naturally, good cooking ingredients are a big priority, e.g. freshly picked organic produce and high quality spices. And I am just thrilled that since consumer demand is steadily increasing for free-range poultry, grass-fed beef, and the like, these items are becoming more available. (I don't think it's a coincidence that when animals are treated kindly during their lives, given room to roam, fed the food their bodies were designed to eat, and killed humanely, the result is better quality meat. Makes sense to me!) <br /> <br />I love to travel the world and the U.S., and make an effort to take at least one international and one domestic trip every year.</p>
