Here is our big winner. It is very
easy and it was a universal favorite.
Tracy was already famous as the Casserole Queen read the article
written about her and see her picture.
Quick and Easy Green Chile Chicken Enchilada Casserole
Shared by Tracy Lynn Baughman of Glendora
If you don't have garlic salt, use garlic powder and then sprinkle on a
little salt. To suit most taste buds, buy the medium-hot version of the
enchilada sauce; save the hot version for eaters you know can tolerate
4 chicken breasts (skinless, boneless)
18 corn tortillas
1 (28-ounce) can green chile enchilada sauce
1 pound Monterey Jack cheese, grated
1 (8-ounce) container low-fat sour cream
Prepare chicken: Season chicken well with garlic salt and bake in a
covered dish at 350 degrees for 45 minutes. Remove from oven, cool
slightly, and tear meat into shreds with two forks. Set aside.
Prepare tortillas: One by one, slightly char each tortilla over a
gas burner. To do this, place tortillas directly on burner with flame set
to medium and turn over every 10 seconds or so with a metal tongs. Each
tortilla will take 1 minute or less to char. The tortillas may puff a bit and
will get tiny burned areas, but do not let them catch fire. Also, do not let
them cook so long they dry out and turn into tostada bottoms. As tortillas are
done, stack on a plate on top of each other, so they remain soft. Cut stack
of tortillas in half. (If time is short and you want to skip the charring
step, simply tear the tortillas into fourths so they absorb the sauce better,
and proceed.) Assemble casserole: Pour about 1/2 cup sauce in a 13- by 9- by
2-inch baking dish (glass or metal) and spread over bottom. Place the
equivalent of 6 tortillas flat on the bottom, overlapping as necessary. Sprinkle on
1/2 of the shredded chicken, 1/3 of the shredded cheese, spread on 1/2 of the
sour cream and 1/3 of the remaining sauce. Repeat with the equivalent of 6
more tortillas, then rest of chicken, half of remaining cheese, rest of sour
cream and half of remaining sauce. For final layer, dip the last 6 tortillas
(equivalent) in remaining sauce to coat entirely and place on top in
overlapping layers. (This is so the top won't end up dry; it is
important so don't skip this step.) Sprinkle on remaining cheese and top with any
remaining sauce. Cover (with a lid or with foil) and bake at 350 degrees for 45
minutes. (To keep the cheese on the top of the casserole from sticking to the
foil, spray the foil with some non-stick cooking spray before fitting foil on
top of dish.)
Remove from oven, let cool for 5 or more minutes, and cut into
squares to serve.
Makes 8 servings.
TESTER'S NOTE: We found it easier to layer the tortillas if we cut
them in half after charring. That way they were easier to fit into all the
corners of the pan.
VARIATION: For an even milder and creamier version for kids, omit
the sour cream and stir 1 (11.5-ounce) can low-fat Cream of Chicken soup
into the enchilada sauce, and proceed with recipe.
ANOTHER VARIATION: For a zippier version, add 1 (4-ounce) can of
diced green chiles to the enchilada sauce.
MOM!MOM! NOTES: After making so many casseroles, I was not in the mood
to char tortillas and I do not have a gas stove. I skipped this step as it is
allowed in the recipe and it was still excellent.