Green Chile Chicken Tortilla Casserole
By
Cindee Vett
@CindeeV
1
Ingredients
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6 cchicken stock
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6 largechicken breasts, boneless and skinless
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2 largeonions, diced
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6 stalk(s)celery, chopped
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4 ozcream cheese
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1 can(s)cream of chicken soup
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2 lg. can(s)diced green chiles
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1/2 cgreen chile enchilada sauce
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1 pkgflour tortillas, cut into strips
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1 can(s)sliced olives
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4 cmozzerella cheese, shredded
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2 ccheddar cheese, shredded
How to Make Green Chile Chicken Tortilla Casserole
- In a large pot, add chicken stock and chicken breasts. Lightly salt. Boil chicken until cooked through and tender. Remove from stock and let cool. Reserve 1/2 to 3/4 cup of stock. Set aside.
- In a nonstick sauce pan, add some of the reserved stock, about 1/8 cup. Add the chopped celery and diced onions. Cook until tender. Add the diced greens chiles. Soften the cream cheese in the microwave. In a large bowl, add the chicken soup and softened Add the diced chicken, onion, celery and green chile mixture. Add 2 c. mozzerella and 1 cup cheddar. Stir until well combined.cream cheese. Dice the chicken into bite sized pieces.
- Cut the tortillas in strips. Spray a large baking dish with nonstick spray and line the bottom with a layer of tortilla strips. Spoon 1/3 of the chicken mixture over the tortillas, spread evenly. Cover with a thin layer of shredded cheddar & mozzerella. Add another layer of tortilla strips. Repeat until you have used all of the chicken mixture, ending with a layer of tortilla strips.
- Place casserole in oven, preheated to 350 degrees and bake for 25 minutes. Remove frome oven, cover with remaining cheddar/mozzy and sprinkle chopped olives over the casserole. Return to oven and bake an additional 10 minutes.
Remove from oven, let sit for about 10 minutes, then serve.