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      Green Chili Chicken Enchilada Casserole

      Manitowoc County sheriff’s officials show the marijuana and cash seized during the bust in the Town of Rockland, Monday, June 9, 2014. (WLUK/Don Steffans)
      Manitowoc County sheriff’s officials show the marijuana and cash seized during the bust in the Town of Rockland, Monday, June 9, 2014. (WLUK/Don Steffans)
      Ingredients:

      3 Tbsp butter
      1 cup sour cream + extra for serving
      1 cup onion, finely diced
      2-4 oz cans diced green chilies
      1/2 cup green pepper, finely diced
      1 cup chicken stock
      salt & pepper
      1 can green enchilada sauce
      2 tsp cumin
      4 cups Mexican blend cheese, shredded
      2 cans cream of chicken soup
      18 small corn or flour tortillas
      3 to 4 chicken breasts cooked & shredded

      Directions:

      Preheat oven to 350 degrees. In a skillet melt butter. Saute onions & pepper in butter until they start to soften. Season with cumin, salt & pepper. In a large bowl whisk together soup, sour cream, stock and green chilies. Stir in cooked chicken, onions and peppers. Pour 1/3 of enchilada sauce into the bottom of a 9 x 13 casserole dish that has been sprayed with non-stick spray. Place 6 tortillas on top of sauce, cover tortillas with 1/3 of chicken mixture. Sprinkle with 1/3 of cheese. Repeat process until you have 3 layers. Bake covered with foil for 30 minutes. Uncover and back 10-15 more minutes or until cheese is melted and bubbly. Serve with desired toppings.

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