Recipes
Green Chile Chicken Enchilada Casserole
By: Brenda Vogsland
I don't use onions because it is a migraine trigger but would make a nice addition with the chicken and chile mixture.
Details
- Prep Time:
20 min - Cook Time:
30 min - Ready In:
50 min
Servings: 8 servings
Ingredients
Ingredients:- 12-14 GF corn tortillas
- 4 cups leftover cooked chicken breasts - or turkey
- 12 ounces green chilies, choose your heat - can be canned or fresh
- garlic to taste
- salt to taste
- 1/3 cup shredded cheese, we prefer sharp cheddar (I have never made it with soy cheese but it is worth a try for those who need to be casein free, we just need to be lactose free)
For sauce:- 3 cups chicken stock or if you can do milk, of milk w/chicken bouillon
- 3 tablespoons cornstarch
- 3 cups chicken stock or if you can do milk, of milk w/chicken bouillon
- 3 tablespoons cornstarch
Directions
- Pre-heat oven to 350°.
- Shred cooked chicken. Put in fry pan that has been lightly sprayed with cooking spray, add garlic, cook until garlic is nicely browned, add chiles, cook until liquid is almost gone.
- While cooking chicken and chiles, in 8 cup glass measure put chicken stock and cornstarch, stir until cornstarch is dissolved. Cook in microwave on high for 3 minutes, stir, cook in 3 minute increments stirring well after each time until thickened.
- Spray large cake pan, put thin layer of sauce on bottom, top with 6 corn tortillas, tearing in half to fit in pan well. Top with more sauce, 1/2 the chicken mixture then shredded cheese, then last six corn tortillas, rest of the sauce, rest of chicken mixture and more cheese.
- Bake for 30-40 minutes, until cheese is melted and done the way you like it (we like it to start getting a little browned on top). Remove from oven and let sit for 10-15 minutes, cut and serve with dollops of sour cream or greek yogurt.
Sounds yummy - always wondered how to get the creamy sauce!