October 2011 Recipe: Chicken Enchilada Casserole

Paula Genthner, a Home Health RN at First Call Home health, shares this recipe Chicken Enchilada Casserole recipe.

Paula says, “I serve with flour tortilla and side beans. This is one of the recipes I brought with me from New Mexico. Enjoy.”

Needed:

• 2lb chicken pre-boiled/shredded, skin removed.
• 1 cup chicken broth
• 1 can cream chicken soup
• 1 diced medium onion
• 1/2 clove diced garlic
• 1/2 cup butter
• shredded cheese
• corn tortillas (may used crushed tortilla chips)
• ortega chilis (heat/amount of your choice)

In a pan, cook onions in butter over medium heat.

Add chicken, broth, soup, garlic, chilis and cook 10min.

Spray bottom and sides of casserole dish with non-stick spray.

Line bottom with corm tortillas (or chips).

Add 1/2 chicken mixture and top with cheese. Repeat.

Cover dish with aluminum foil.

You may prepare dish in advance and cook later.

Bake in oven 350 degrees for 15 min.
Remove foil and bake 5 more minutes.