Mom's Green Chili Chicken Enchiladas
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- 3 c
- cooked, chopped chicken
- 16 oz
- jar of 505 southwestern roasted green chiles (can be found at walmart or albertson's) or 1 4-oz can chopped green chilies (preferably hatch) plus 1 7-oz can green chili salsa
- 3/4 tsp
- 2 1/2 c
- heavy cream
- corn tortillas
- 4 c
- grated monterey jack cheese (or more - lots of cheese is always better!)
1Preheat oven to 350 degrees.
2In a large bowl, mix the chicken and green chiles together.
3Drizzle some of the heavy cream in the bottom of a greased 13x9x2-inch pan. Layer 6 corn tortillas over the cream. Layer half of the chicken/green chile mixture over the tortillas. Sprinkle some salt over the chicken. Sprinkle 1/3 of the cheese over the chicken.
4Layer 6 more tortillas over the cheese. Pour 1/2 of the remaining cream over the tortillas. Layer the remaining chicken/green chile mixture over the cream. Sprinkle some salt over the chicken. Sprinkle 1/3 of the cheese over the chicken.
5Layer the last 6 tortillas over the cheese. Pour the remaining cream over the tortillas. Sprinkle some salt over the cream. Finally, sprinkle the remaining 1/3 cheese over the cream.
6Bake, uncovered, for 25 to 35 minutes until the cheese is melted and lightly brown and the chicken and cream is bubbly.
7Let the enchilada casserole sit for 10 minutes prior to cutting. Get ready to enjoy something incredible!