Tonight we took dinner to our kids. Tuesday evenings are pretty hectic in their household so it has been so neat to cook for them and have them walk in to their house to dinner.
They like chicken so I always try to think os something that will be easy to carry over there and yet something that everyone likes. Today I decided to make this casserole because it is so easy and they loved it.
1 can of mild green chile enchilada sauce (10 oz can)
2 chicken breasts cooked an diced (save some of the chicken broth that you cooked the chicken in ”
1/2 cup onion
1 oz package shredded sharp cheddar cheese
3 oz package of cream cheese
3 tables butter
18 yellow corn tortillas
garlic powder, salt & pepper to taste
1 tables corn starch stirred into 1/3 cup water or chicken broth.
Oil for searing tortillas
Spray a 7×11″ baking dish with Pam.
In a skillet, melt the butter and add the diced onion. Cook over medium heat for about 3 minutes or until onion is clear and tender. Add the garlic powder, salt and pepper and stir. Add half of the can of the green chile sauce to the onion mixture. Pour about 1 cup of the chicken broth into this mixture. Stir in softened cream cheese. Mixture will be thin, cook over low heat for a few minutes or until mixture comes to a boil. Stir in the corn starch mixture a little at a time stiring continually until mixture thickens. If it thickens to much, add a little more chicken broth or more green chile sauce from another can. (I always buy two cans for this reason.)
Set this aside.
In a separate skillet heat oil. Taking the corn tortillas one at a time, drop in oil for 2-3 seconds per side until all 18 have been heated in oil. Drain on paper towel.
Pour other half of remaining sauce that is in the can in the bottom of the baking dish. Layer 6 of the tortillas on the bottom. Sprinkle 1/2 of the chopped chicken over the tortillas. Sprinkle 1/3 of the cheese over this. Layer 6 more of the tortillas,now the rest of the diced chicken and another 1/3 of the cheese. Layer the remaining tortillas on top. Pour the sauce from the skillet over the entire casserole and sprinkle the remaining cheese over the top.
Bake in preheated 350 degree oven for about 25-30 minutes or until casserole is bubbling and cheese is all melted and lightly browned around the edges.
We served this with a pot of pinto beans and Spanish rice.