Chicken Enchilada Casserole Baked
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- 1 1/2 lb
- chicken breast halves, skinless and boneless
- 1 pkg
- corn tortillas 15 baked until crisp
- 1 can(s)
- green chile enchilada sauce
- 2 c
- colby jack cheese graded
- 1 can(s)
- green chilies chopped
- 4 Tbsp
- sour cream
- 2 clove
- 1/2 medium
- 1 dash(es)
- salt and pepper
1Place Chicken Breast in large pot with water and season salt and pepper garlic and onion bring to boil and cook until completely cooked save liquid to use as stock freezes great.
2Take chicken out of pot cool so you can handle remove bones if you used meat with bones, shred chicken set aside.
3Preset oven at 350, Take muffin tins spray with nonstick spray Take tortillas and place in each cup and bake until crisp
4Take baking pan 9 x 13 open can of sauce pour alittle on bottom of pan,
5break up tortillas make one layer on sauce in pan, add some of the shredded chicken, cover with cheese, add alittle of sour cream, chopped chilies add more sauce from can, Repeat until reach top of pan pour last of sauce on top add cheese on top.
6place on baking sheet bake 30 to 40 until cheese is melted and sauce is bubbly. chicken is cooked just melting and combining flavors