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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Green Enchilada Casserole Recipe

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This recipe for Green Enchilada Casserole is from The Family, Friends and Fun Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 chicken breasts boiled and shredded (you can even use the chicken from a rotisserie)
1 large can of Las Palmas green enchilada sauce (You can also use the Hatch Green Chile sauce – you will need 2 regular cans, I’ve never seen it in a large can)
1 can of Campbell’s 98% FF mushroom soup
1 can of Ortega diced green chiles or 8-10 roasted green chile pods (peeled and chopped)
18 corn tortillas
3 cups of cheese (I use cheddarella)
Olives (optional)
Green onions (optional)
Directions:
Directions:
If you boil the chicken, be sure to season it with Lawry’s Seasoned Salt, Garlic Salt & pepper. Mix the sauce, soup and green chiles in a large sauce pan, add some of the broth from the boiled chicken and keep warm. Microwave the tortillas (about 1-1/2 minutes), then dip each tortillas in the sauce and put in a 9 x 12 casserole dish (6 per layer). Then add the sauce and on top of that add the shredded chicken and then the cheese, then repeat layers. On the last layer you can add the green onion and olives if you’d like. Bake at 350 for ½ hour. You have to eat this with Becky's salsa and tortilla chips. Sometimes I top each dish with shredded lettuce and diced tomatoes and if I really feel like being bad I will add a dollop of sour cream!
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Yummy!

 

 

 

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