Green Chile and Chicken Enchilada Casserole |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a fabulous recipe that I changed to make a little healthier. I'm excited to see how y'all change it to your liking. Ingredients:
4 boneless skinless chicken breasts or 1 deboned rotisserie-cooked chicken |
12 (6 inch) corn tortillas |
1 (15 ounce) can green enchilada sauce |
1 (16 ounce) package shredded low-fat monterey jack cheese |
1 (7 ounce) can diced green chilies |
1 (10 3/4 ounce) can cream of chicken soup (healthy-low sodium) |
1 (8 ounce) container greek style plain yogurt or 1 (8 ounce) container reduced-fat sour cream |
1 teaspoon ground coriander |
1 teaspoon garlic powder |
salt and pepper |
Directions:
1. Microwave chicken until cooked through and shred.
2. Combine green chile enchilada sauce, diced green chiles, soup, yogurt, coriander, garlic powder and salt and pepper to taste for gravy.
3. Roast tortillas over open flame to prevent tortillas from going to mush.
4. Layer gravy, tortilla, chicken and cheese. Finish with tortillas, gravy and cheese on top.
5. Bake at 375F for 45 minutes covered with foil. Uncover for the last 10 minute.
6. Enjoy and feel free to change to your liking!
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