Chicken Enchilada Casserole

In honor of my move to the West Coast, I tried my hand at making some Mexican cuisine. I adapted the Green Chile-Chicken casserole recipe from Cooking Light . This is definitely not light, but it sure is tasty. I added jalapenos to give the dish a little bit of a kick. I also saved a bit of the soup mixture to add to the last layer.

For me, the prep took about 45 minutes and I had another set of hands for help.

Ingredients:

• 1 1/3 cups chicken broth


• 1.5 cups canned chopped green chiles, drained


• .5 cup jarred chopped jalapeno peppers


• 1 chopped, medium onion


• 1 cup sour cream


• 3/4 teaspoon salt


• 1/2 teaspoon ground cumin


• 2 (10 1/2-ounce cans) cream of chicken soup


• 2 garlic cloves, minced


• Cooking spray


• 24 (6-inch) corn tortillas


• 1.5 lbs shredded cooked chicken breast


• 1.5 cups finely shredded sharp cheddar cheese, with extra for topping
  

Equipment needs:

• 2 large frying pans


• 1 Pyrex/casserole dish, 13x9


• whisk


• ladle


• cutting boards, knives

1. Brown the chicken in 1 pan. When cooked, shred the chicken using two forks




2. Pre-heat oven to 350 and coat pan with cooking spray


3. In the second pan, combine the first 9 ingredients (chicken broth to garlic), bring to a boil and continuously stir with whisk


4. Using the ladle, spoon a little less than 1 cup of the soup mixture on the bottom of the casserole dish, just enough to cover the bottom. Layer 6 tortillas, followed by 1/3 of the chicken, and 1/3 of the cheese. Do this 3 more times, with the last layer being chicken, cheese and the remaining soup mixture


5. Bake for 35 minutes, or until the cheese is bubbly