Monday, October 19, 2009

Chicken Enchilada Casserole

I'm not a huge casserole lover-but this is a winner! It's easy and delicious and feeds about 12 people. I made 2-why not- and took one over to Jana and Joe. You can easily freeze this as well. I promised I would post the recipe before I left!

5 whole chicken breasts-cook in 1 quart seasoned chicken broth (salt, pepper, cumin, chili powder) in the crockpot until the chicken will shred. Save broth.
1 dozen corn tortillas-torn into 1-2 inch pieces
1 16 oz jar of green chili salsa-I love Trader Joe's Salsa Verde
4 cups grated cheese-mexican blend or whatever you like
2 cups half and half

Remove chicken from broth and shred. Spray a 9 x 13 pan with Pam. Place 1/2 of shredded chicken on the bottom. Next layer with 1/2 of torn tortillas and then 2 cups cheese. Repeat layers of chicken, tortillas. Reseved final layer of cheese until the end.

Combine seasoned chicken broth, green salsa, and half and half. Pour over all the layers and top with final layer of cheese. Cover with foil. Let set for a few hours or overnight. Bake covered at 350 degrees for 1 hour or until bubbly all the way through. Remove foil for about the last 20 minutes so the cheese will brown slightly.

Great served with additional red or green salsa and side dishes of rice and beans and a fresh green salad.

Serves 10-12

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