Ok, I know I already posted a recipe for this, but here is an
updated version with my changes. I tend to make a lot of changes to things while I am cooking and rarely write down what I do so I can't ever seem to remember! LOL Anyway, I wrote down exactly what I did this time and I think it suits our taste buds better than the original (so funny how everyone is so different!). I also modified it to feed our family-using less chicken (but the same amount of sauce). It was enough to stuff us all and have just enough for lunch for hubby tomorrow.
Green Chili Chicken Casserole
1 cup diced onion
1 clove of garlic, minced
1 can mild green enchilada sauce
1 small can of diced green chilis
1 cup sour cream (I used fat free)
1 can cream of chicken soup (I used the lowfat kind)
Optional-1/4 tsp (or more) cumin
Optional-1/2 tsp dried cilantro (or a couple TBSP of fresh cilantro if you have it!)
salt and pepper to taste
4-5 flour tortillas-cut/torn into large pieces (I used 5 of the soft taco size)
2 cups cooked and diced or shredded chicken
2 cups shredded cheese (I used cheddar, but pepper jack would be good, too!)
Directions:
1. Preheat oven to 350.
2. Saute the onions and garlic in a bit of olive oil or cooking spray over medium heat for a couple of minutes.
3. Add the soup, enchilada sauce, green chilis and sour cream and stir over medium/low heat.
4. Add the cumin and cilantro if you want to use it. I think it adds a nice flavor. Fresh cilantro would be wonderful but I didn't have any so I used dried. And the ONLY place to get dried cilantro, in my opinion, is the
Spice House. It is the only one that actually adds a real cilantro flavor when added to food. I have tried several and this is the only one I like! I get all of my spices there, by the way.
5. Taste and add salt and pepper as desired. I used a few grinds of fresh pepper and a couple small pinches of kosher salt.
6. Add the cooked chicken and heat through but don't boil.
7. Spray an 8 1/2 x 11 baking dish with cooking spray. Add about a cup of the sauce mixture (or enough to cover the bottom of the dish). I tried to get mostly sauce and not much chicken for this layer...but I don't think it really matters!
8. Place a layer of tortillas over the sauce. They can overlap a bit. It just makes it a lot easier to serve and eat if the tortillas aren't whole.
9. Add a layer of sauce and chicken.
10. Sprinkle on about half of the cheese.
11. Add another layer of tortillas and cover with the rest of the sauce.
12. Top with the rest of the cheese and bake for about 30 minutes or until bubbly.
Let me know if you try it! I'd love to know what you think!!!
