Ingredients:
- 12 corn tortillas, homemade or purchased
- oil
- 4 cups cooked, shredded chicken meat (reserve stock)
- 8 to 16 oz Monterey Jack cheese, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Green chile sauce (recipe follows)
- Sour cream
Preparation:
2. Put about 1/2" of oil in small skillet. Dip tortillas in hot oil for
just a couple of seconds until softened. Place on paper towels in layers
until cool enough to handle. With kitchen scissors or knife, stack 4 and
cut in quarters.
LOWFAT ALTERNATIVE: Microwave tortillas in a stack in a damp paper towel or
dish towel until softened, about 1 minute.
3. Preheat oven to 350 degrees and spray a large baking dish with Pam. Place one layer of tortillas in the dish which has a thin layer of sauce spread in it. Top with /3 of chicken meat and 1/3 of cheese. Spread 1/3 of sauce over it. Repeat to make 2nd and third layers. Sprinkle some cheese on top of sauce, if desired.
4. Bake for 25-35 minutes until heated through and bubbly.
Green Chile Sauce: Sauté chopped onion and garlic in 1/3 cup of oil until transparent. Add 1/3 cup of flour and stir until heated through. Add 3 cups chicken stock and stir until thickened. Stir in 1 cup regular or lowfat sour cream and 2 (4 oz.) cans of chopped green chiles. Add salt to taste, a little more than you like, as it dissipates into the tortillas.
Judy's Site:
Flavors of the South
Chile Pepper Recipes
Chicken with Jalapeno Cheese Sauce
Chicken Tortilla Bake
Mexican Chicken
Chiles Rellenos
New Mexican Stacked Enchiladas
Sour Cream Chicken Enchiladas
Judy's Chicken Enchilada Casserole
Chicken Bake With Black Beans and Salsa
Spicy Chicken Lasagna
Easy Nacho Chicken
Dorito Chicken
Turkey Enchiladas
Southwestern Chicken and Rice Bake
Easy Crockpot Chicken Santa Fe From Cindy
Chile Pepper Recipes
Jalapeno Recipes
Main Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
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