Monday, January 11, 2010

Layered Chicken Enchilada Bake


Serves: 6 - 8

Ingredients:

6 cooked chicken breasts, cubed
1 26 oz. family size can of Cream of Chicken Soup
1 cup chicken broth
1 16oz. bottle of 505 Southwestern Green Chile Sauce or similar sauce
1 4 oz. can of diced green chiles
3 cups shredded colby jack cheese
20 - 25 corn tortillas

Directions:

Prepare the sauce by combining the cream of chicken soup, chicken broth, green chile sauce, and green chiles.

Prepare the corn tortillas by placing 2 tablespoons of vegetable oil in a sauce pan, then slightly heating the tortillas. This will soften them up. Then tear each tortilla into quarters.

Using a deep 9x13 casserole dish, place 1 cup of the sauce in the bottom, then begin layering your casserole. The layers (you are shooting for 3) begin with 2 layers of tortillas randomly placed on top of each other to keep them from seeming too dense, next chicken, then sauce (you should have enough sauce left to do about 2 cups on each layer), and end with cheese. Start over with your 2 layers of tortillas and do 2 more complete layers, if your dish is deep enough.

It will look like this:

Sauce

Tortilla
Tortilla
Chicken
Sauce
Cheese

Tortilla
Tortilla
Chicken
Sauce
Cheese

Tortilla
Tortilla
Chicken
Sauce
Cheese

Hopefully you'll end on a perfect note of 3 perfect layers with no ingredients leftover. But we all know, it's not a perfect world. So just do your best. :-)

Bake the casserole in the oven at 350 degrees for 30 minutes. Then allow ATLEAST 10 minutes for your casserole to cool and set up. 15 - 20 minutes is ideal, but sometimes we are just too impatient. Trust me - it is worth the wait. Everything will come together and firm up and you won't have sauce running all over the place when you dish it up.

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