Chicken Enchilada Casserole

Paula Marshall – Grand Saline
1 Large onion, chopped
1 Large clove of garlic, pressed
3 T Canola or vegetable oil
3 Cups cooked, chopped or shredded Chicken Breasts*
1 Can Rotel tomatoes “Original” – 10 oz
1 Can Petite diced tomatoes – 15 oz
1 Small can diced green chiles – 4 oz
3-4 T chopped, fresh cilantro
4 C shredded mexican cheese (four cheeses)
6-8 Yellow corn tortillas
1 C Half and half
2 Chicken bouillon cubes
½ C Sour cream
 

Roast Chicken:  *rinse 4-5 breasts, bone-in/skin-on, pat dry.  Lay on baking sheet and drizzle w/olive oil, sprinkle both sides w/salt and freshly ground pepper.  Place on baking sheet skin side up and bake at 350 for about 45 mins or until done (do not overcook).  Let cool.  Remove skin, bones and chop or shred.

Saute onion in canola oil over medium heat for several minutes and add garlic.  Continue cooking until onion is tender.  Stir in chopped/shredded chicken, Rotel, tomatoes and green chiles.  Bring to a boil, reduce heat and simmer for 15 mins, stirring often.  Remove from heat and stir in cilantro and 2 cups of shredded cheese.

Spray bottom and sides of a 9” x 12” baking dish with vegetable spray.  Lay 3-4 corn tortillas in bottom of dish.  Tortillas will overlap and go up the sides somewhat.

Place ½ of the chicken mixture on top of the tortillas.  Repeat process layering more corn tortillas and chicken mixture. (Casserole can be refrigerated at this point and baked later.)

Before baking, heat half/half and chicken bouillon in a small sauce pan until very warm, but do not boil.  When hot, add ½ c of sour cream and more fresh cilantro, if desired.  Pour cream mixture over the top of the casserole.  Cover w/aluminum foil and bake at 350 for 15 mins.  Remove foil, top with the remaining 2 cups of cheese and bake for an additional 10-15 mins until hot and bubbly.  If casserole has been refrigerated, allow a little extra baking time with the foil on.  (Serves 6-8 people.

Serve with a dalop of sour cream on top w/sliced ripe olives and some chopped cilantro.  Serve w/Tostitos or blue corn chips, guacamole and salsa.