Chicken Enchiladas

by kara on December 22, 2011

It has been a rough week for me. First I fell while ice skating and sprained my wrist.  Then Jack decided to share his cold/flu bug with me.  I’m on the mend, but a bit behind on blogging.  I made these Chicken Enchiladas last week.  It’s really more of a casserole than the rolled-up version of Chicken Enchiladas.  The original recipe is from my step-dad, Tom.  He makes his own green chile sauce.  With limited time, I improvised and used canned green chile enchilada sauce.  Tom also adds much more cheese.  If you like lots of cheese, go crazy and add more.  Serve the Chicken Enchilada’s up with lots of lettuce, guacamole, sour cream, diced tomatoes and a side of refried beans.  Hearty, creamy, goodness. Big hit with my boys.

Chicken Enchiladas

3 cups green chile enchilada sauce

12 fresh corn tortillas (4 inch diameter)

4 cups cooked shredded chicken breasts

12 oz. grated Monterrey Jack cheese

1 1/2 cups diced scallions

2 cups shredded lettuce

1 diced tomato

guacamole

light sour cream

refried pinto beans

Directions:

Preheat oven to 350 degrees.

Spread 1 cup sauce on bottom of 9 x13 inch baking dish. Layer 1/2 tortillas, 1/2 chicken, 1/3 cheese, 1/2 scallions.  Repeat the second layer.  Top with the last cup of sauce and remaining cheese.

Bake casserole for 30 minutes until golden brown. Serve with toppings of your choice.

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