Chef Dubbbs

Foodies, Fatties & Fame ~ A Culinary Journey

Thursday, December 29, 2011

White Chicken & Green Chili Enchilada Casserole

  • 6 Boneless Skinless Chicken Breast Cutlets
  • 5 Cups Low Sodium Chicken Broth
  • 1 15 Oz Can of Green Enchilada Sauce (Medium)
  • 1 7 Oz Can of Diced Green Chilis
  • 1 16 Oz Container of Sour Cream
  • 3 T White Flour
  • 3 T Butter
  • 4 Cups Shredded Cheddar or Monterrey Jack
  • 2 packages of Corn Tortillas (18 needed) 
  • 1 Cup Rice
  1. In a skillet with a tight fitting lid, combine chicken, 2 C of chicken broth and the entire can of enchilada sauce.  Bring to a boil, reduce to simmer, cover and let cook one hour. 
  2. Remove chicken from pan, put in a bowl and cover.
  3. In the same pan as you cooked the chicken there should be remaining liquid, add about another cup of chicken broth and the rice, bring to boil, reduce to simmer cover and cook until rice is tender.
  4. When rice is done, grease a casserole dish, begin with a layer of tortillas, then layer, rice, chicken (shredding chicken as you layer), cheese, 3 layers, ending with a layer of tortilla.
  5. Pre-heat oven to 350.
  6. In a sauce pan, melt butter and whisk the 3 T of flour, add in the remaining chicken broth until it begins to simmer and get thick, add in entire can of chilis, stir until well combined, turn of heat and whisk in sour cream.
  7. Pour entire mixture over layers of tortillas and chicken, etc.  I made a few holes in the top for the sauce to soak in.  Reserve the rest of the sauce
  8. Bake for one hour , uncovered, until top looks crispy, remove from oven, let sit for 20 minutes before cutting, serve like lasagna with remaining sauce, reheated.                               **This can be made in the crockpot, by layering it the same and adding all of the sauce in and cooking it on low for 4 - 6 hours.                            

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