Chicken Enchilada Casserole****
Very basic, but always a hit.
- 4 whole chicken breasts(boneless skinless thighs work great)
- 1 onion, chopped
- 1 large can mild red enchilada sauce
- 1 large can green chilies
- 1 lb grated cheese-Cheddar or Jack
- 16-22 small corn tortillas
1-Poach chicken breasts with chopped onion until cooked, about 15 minutes.You could also use Rotisserie chicken and omit the onion.
2-When cool, shred into small pieces and chop the cooked onion and place both into a bowl, set aside.
3-Pour some of the red enchilada sauce into a pie pan or shallow dish. Dip tortillas into sauce to coat, place tortillas on a plate, set aside for now.
4-Mix remaining sauce, green chilies and a little poaching liquid(or water) with the chicken.
5-Spray baking dish(lasagna pan) with PAM.
4-Cover bottom of pan with a layer of 6 tortillas, a layer of chicken, followed by a layer of shredded cheese. Repeat until you have used all the ingredients and you end up with a final layer of cheese on the top.
Bake in a 325°F oven until bubbly... or in the Crock-pot on high for 1 hour and keep warm for the entire event.