Judy's Chicken Enchilada Casserole Recipe
Servings: 1
Ingredients
- 12 x CORN tortillas, homemade or possibly purchased Oil
- 3 c. Cooked, shredded chicken meat (reserve stock) (up to 4)
- 8 ounce Monterey Jack cheese, shredded (up to 16)
- 1 med Onion, minced
- 2 x Cloves garlic, chopped Green chile sauce (recipe follows) Lowfat sour cream
Directions
- 1. Make green chile sauce
- 2. Put about 1/2" of oil in small skillet. Dip tortillas in warm oil for just a couple of seconds till softened. Place on paper towels in layers till cold sufficient to handle. With kitchen scissors or possibly knife, stack 4 and cut in quarters.
- LOWFAT ALTERNATIVE: Microwave tortillas in a stack in a damp paper towel or possibly dish towel till softened, about 1 minute.
- 3. Preheat oven to 350 degrees and spray a large baking dish with Pam.
- Place one layer of tortillas in the dish that has a thin layer of sauce spread in it. Top with /3 of chicken meat and 1/3 of cheese. Spread 1/3 of sauce over it. Repeat to make 2nd and third layers. Sprinkle some cheese on top of sauce, if you like.
- 4. Bake for 25-35 min till heated through and bubbly.
- Green Chile Sauce: Saute/fry minced onion and garlic in 1/3 c. of oil till transparent. Add in 1/3 c. of flour and stir till heated through. Add in 3 c. chicken stock and stir till thickened. Stir in 1 c. regular or possibly lowfat lowfat sour cream and 2 (4 ounce.) cans of minced green chiles. Add in salt to taste, a little more than you like, as it dissipates into the tortillas.
- NOTE: This is not spicy at all, so if desired it hotter, add in some minced Jalapeno and saute/fry with the onions, or possibly dry red pepper flakes or possibly warm sauce to taste.
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