Joy’s Chicken Enchilada Casserole

Last night we made one of our favorite recipes for dinner. I thought I would share it with all of you…  so you, too can enjoy it as much as we do. It really is one of the easiest dinners to make! My family asks for this all the time, and who can resist? It tastes sooooooo good!

4 large boiled skinless chicken breasts, shredded – or – 2 large cans of white meat chicken, shredded
1 large can of Green Chile Enchilada Sauce (I use La Victoria brand)
2 cups shredded mexican cheese (in a bag – or fresh)
1 1/2 cups sour cream
1 small can of diced green chiles, mild, med. or hot ( we like hot, it’s not really that hot)
18 corn tortillas
1 cup vegetable oil

Heat oil in frying pan to medium hot. Cook tortillas one at a time for 3 seconds on each side just to soften. Drain each tortilla on paper towels. We have also made it without cooking the tortillas in oil by warming all 18 of them up in the microwave between 2 paper towels for 30 seconds, turn the pile over and heat for another 30 seconds. This makes them soft and easier to eat. In a larger saucepan, combine green chile enchilada sauce, diced green chiles, and the shredded chicken. Heat until hot, stirring occasionally. Remove from heat, add sour cream and stir well. Spray bottom of 9×13 in. casserole dish with non-stick cooking spray and place 6 tortillas in the bottom covering the entire surface. Spoon sauce/chicken mixture over tortillas until covered about 1/2 inch thick. Sprinkle shredded cheese over sauce mixture until covered. Repeat with another layer starting with the tortillas, chicken mixture, and then cheese. Layer last 6 tortillas on the top and cover with remaining sauce and cheese. Bake at 350 degrees for 30 minutes.


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