Lighter Green Chile Chicken Enchilada Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 3 |
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From New Mexico magazine, a delicious and simple dish. (The black olives were not in the original recipe, but we like to add them.) For extra indulgence on occasion, serve with slices of avocado and/or sour cream! Ingredients:
2 chicken breasts |
1 cup chicken broth |
1 cup water |
3/4 cup onion, finely chopped |
2 (7 ounce) cans diced green chilies ( ortega ) |
1 garlic clove, minced |
12 corn tortillas |
1/2 lb reduced-fat cheddar cheese or 1/2 lb monterey jack cheese, grated |
salt, to taste |
1 (3 7/8 ounce) can sliced black olives (optional) |
Directions:
1. Boil chicken breasts in broth and water until tender (about 15 minutes).
2. Allow the breasts to cool, then shred them into small pieces and put them back into the hot broth and water.
3. Add the chopped onion, chiles, garlic and salt to pot; simmer all together for 10 minutes.
4. If mixture is too thick, add some more broth (or water) so there is enough liquid to soak tortillas in, one at a time.
5. One by one, soak six tortillas in liquid and use them to cover the bottom of a 9x13 baking pan.
6. Cover with chicken/chile mixture, olives and cheese; repeat once, starting with tortillas, ending with cheese.
7. Place pan in a warm (about 375 degrees) oven until cheese melts.
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