CHICKEN ENCHILADA CASSEROLE |
| Name: |
Brandi Thomas |
| Base: |
SHAW AFB |
| Recipe: |
4 whole chicken breasts
1 onion, chopped
1 large can mild red enchilada sauce
1 large can green chili sauce
1 lb grated cheese (Jack, Cheddar, sharp)
24-30 small corn tortillas
Poach chicken breasts with chopped onion until cooked, about 15 minutes. When cool, shred into small pieces and chop the cooked onion and place both into a bowl with the can of red enchilada sauce AND some of the poaching liquid. (You can do this the night before or have it ready to thaw from the freezer.)
Spread a ladle full of the green chili sauce on the bottom of a 3 quart tin foil casserole pan or a 6 quart Crock-pot. Cover with a layer of tortillas and 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
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