Green Chile Chicken Tortilla Casserole

 Green Chile Chicken Tortilla Casserole


Savor the zesty flavors of Green Chile Chicken Tortilla Casserole. A Southwestern-inspired casserole that's perfect for family dinners. Once again, I found myself not knowing what to make for supper. So, I took inventory of what I had on hand, and this is what I came up with. And let me tell you.... it is delicious! And it reheats very well! You can find the Mexican quesadilla, Cotija cheese, and Crema Mexicana in the Mexican section of the dairy case in Walmart. Or if you have a local Mexican grocery store, you will find all the ingredients there, too.

Green Chile Chicken Tortilla Casserole



Cook time: 1 Hr  Prep time: 1 Hr   Serves: 8-10

Ingredients
3 large chicken breast with skin and bones
1 tsp Better Than Bouillon chicken base paste
1 tsp ancho chili powder
1 Tbsp chili powder
1/2 tsp ground red pepper
1 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp cumin
1 1/2 tsp cilantro, fresh or freeze dried
1 can chopped green chiles (small can, 4.5 oz)
3/4 c chicken stock
1 can green chile enchilada sauce (28 oz)
1 jar crema Mexican cream (similar to sour cream)
2 c shredded white Mexican quesadilla cheese
1 c Mexican cotija grated cheese
18 white corn tortillas
Directions
Test Kitchen Tips: Our stores were out of Mexican quesadilla cheese. We substituted with a combination of Monterey Jack and queso fresco.
1. Preheat oven to 350 degrees. Spray a 9X13 casserole dish with cooking spray and set aside. Boil chicken in a large stock pot until tender and falling off of the bone.
2. Remove chicken from pot and add 1 tsp Better than Bouillon chicken paste to make a rich stock.
3. Shred chicken and put it in a large bowl. Add 3/4 c chicken stock to the chicken.
4. Add the spices and toss until the chicken is coated.
5. Add chopped green chiles and 1/2 c green chile enchilada sauce. Stir well.
6. Add 1 cup of shredded quesadilla cheese, 3/4 cup Crema Mexicana (about 1/3 of the jar), and 1/2 c grated Cotija cheese to the chicken mixture and stir well to incorporate all ingredients. Set aside.
7. Cut corn tortillas into strips and set them aside.
8. In your sprayed casserole, dish pour just enough green chile sauce to coat the bottom.
9. Add a layer of the chicken mixture. Then drizzle with more Crema and sprinkle with some of the grated cheese and quesadilla cheese.
10. Cover this layer with strips of tortillas and a little bit of chile sauce.
11. Repeat until you have about 3 layers ending with a layer of chicken mixture topped with green chile sauce and cheeses. Then drizzle with Crema.
12. Cover with foil and bake for 1 hour - 1 hour 15 minutes or until hot and bubbly. Remove foil and bake for an additional 5 minutes. Remove from oven and let rest for 10 minutes before serving.
13. It's great with no toppings at all or you can top it with green salsa verde, black olives, sour cream, shredded lettuce, and chopped tomatoes if you wish.

Post a Comment

0 Comments