Green Chile Chicken Enchilada Casserole

10 small flour tortillas
20oz Green Chile Enchilada sauce
3 chicken breasts
8oz sour cream
salt, pepper, cumin 
16 oz cheese (I prefer half Colby and half Jack)

Boil chicken until cooked through, then cool and shred.

Turn oven to broil and put the tortillas on the top shelf. Once the top side browns, flip and take out once the other side it slightly browned. Then rip them in quarters.

Grab a 9x11 glass baking dish. Divide the tortillas, chicken, sour cream, and cheese in thirds.

Proceed with the first third of ingredients:
Dip the pieces of tortilla into the enchilada sauce and line the bottom of the dish (more sauce is better)
Place chicken on top, evenly spaced
Spread out Sour Cream as much as possible
Sprinkle with cheese
Scatter with salt, pepper and cumin

Repeat twice.

If you have any enchilada sauce left, drizzle it all over the top.

Bake at 425 on middle rack for 35 minutes or until top is slightly brown and crispy.


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