Monday, November 10, 2014

Chicken Enchilada

6 boneless skinless chicken breasts (cooked and shredded)
1 medium onion (finely chopped)
12 ounces salsa verde
1 can low-fat cream of chicken soup
1 can low-fat cream of mushroom soup
½ cup milk
1 teaspoon garlic powder
1 teaspoon ground black pepper
10 corn tortillas
1lb shredded Mexican cheese blend
sliced black olives (for garnish)
chopped green onions (for garnish)
Preheat the oven to 350 degrees F. Grease a 9x13 inch casserole dish. In a large bowl combine chopped onion, salsa verde, cream of chicken soup, cream of mushroom soup, milk, garlic powder, and ground black pepper. Whisk until well combined.
Spread a thin layer of the soup mixture onto the bottom of the prepared casserole dish. Layer 5 of the tortillas over the soup mixture (You can cut them into pieces of you want or layer them whole). Layer half of the shredded chicken over the tortillas, followed by half of the remaining soup mixture. Sprinkle with half of the shredded Mexican cheese blend. Repeat the layers, ending with the cheese on top. (At this point if you want to bake it the next day. Cover the casserole dish tightly, place it into the refrigerator overnight and bake it the next day).
Place into the oven and bake at 350 degrees F. for 45 minutes to 1 hour or until the cheese is bubbly and golden brown. Top with sliced black olives and chopped green onion.

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