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Monday Meals: Green Chili Chicken enchiladas

Green Chili Chicken Enchilada Casserole

Preheat oven to 350.  You’ll need a 9X13 inch baking casserole dish for baking the casserole, and a medium size pot for the sauce.

1/2 lbs. chicken
1 bunch green onions
1 bunch cilantro
1 12Oz mexican beer
2 cloves of garlic
juice of 1/2 lime
1/4 tsp each- cayene powder, oregano, cumin powder
1 tsp each- salt & pepper
1 can family size cream of chicken soup (or two -three small- I bought these on sale at thanksgiving time)
6 oz. green chilis
18-corn tortillas
shredded cheese
Optional for serving: salsa, sour cream, or gaucamole

To make the sauce: pour the can of beer into a medium size sauce pan. Add the chicken, lime juice, salt, pepper, cayene, oregano, cumin, green chilis, garlic, and bring to boil.  Simmer for 30 minutes, or until the chicken is cooked all the way through (till it flakes off). Pull out the chicken, put it into a glass bowl and into the fridge or freezer to cool while you finish the sauce.  Add the cream of chicken soup and bring it to a boil, stirring the entire time.  If the sauce seems too thick (about the thickness of gravy), add milk.  Turn heat down, and let the sauce simmer for about 5-10 mins, stirring the entire time.  Once sauce is ready, stir in 3 tablespoons of chopped green onions and 3 tablespoons of chopped fresh cilantro at the very end.  Remove sauce from heat.

Preparing the chicken: pull your chicken out of the freezer (it should be cool enough to touch) and shred.  If you do not want to want  shred your chicken by hand (or it’s too hot to touch), you can also take two forks, holding the chicken in place with one, and pulling chicken off with the other.

Layering the casserole: you’ll need your shredded chicken, corn tortillas, cheese, and sauce.  Pour about 2-3 cups of sauce into the bottom of the casserole dish till a thin layer covers bottom.  Stack 6 of the tortillas on top of the sauce (overlapping if needed).  Add half of the chicken and two-three handfuls of cheese on top of the tortillas.  Then add about 2-3 cups of sauce on top of the chicken and cheese. Place 6 more tortillas on top of this, then add chicken, cheese, and sauce just like you did previously.  Add your final layer of 6 tortillas, pour the remaing sauce and 2-3 handfulls of cheese on top of the final layer of tortillas.

Leave uncovered and bake for 45 mins on 350. Take out and let stand for 15 mins.  Serve with sour cream, salsa, or guacamole depending on your preferences (my husband doesn’t usually eat it with anything, I like salsa and sour cream).  I often serve with a cold mexican beer too!

Enjoy! ash

ps… after Christmas and Thanksgiving, I make this with left over turkey as well.

pps… I’m posting this today so you had a chance to read meg’s post yesterday!


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