While this is a tasty supper dish, I like to divide it into individual freezer containers and take it to work for lunch. It makes about 8-10 lunch servings--my very own Vagabond Cuisines!
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| Saute onion |
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| Stir in chicken, 1 cup of cheese, soup, chiles, and enchilada sauce |
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| Add tortilla pieces |
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| Cover with remaining cheese |
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| Heat until bubby! |
- 1 Large Onion, diced
- 2 teaspoons vegetable oil
- 4 Bone-in Chicken Breasts, Roasted, Boned and Shredded
- 20 Corn Tortillas, cut into small pieces
- 1 Can (28 oz.) Green Enchilada Sauce
- 1 Can (10.5 oz) Cream of Chicken Soup
- 1 Can (4 oz). Diced Green Chilis (not Diced Jalapenos)
- 3 Cups Shredded Monterrey Jack Cheese (reserve 2 cups for top)
- Sour Cream (optional)
- Salsa (optional)
Directions
Heat oven to 350 degrees. In an oven-proof skillet or casserole, saute onion until translucent. Add remaining ingredients including only 1 cup of the cheese. Sprinkle top with remaining cheese. Cover and bake 25-30 minutes until cheese is bubbly. Let sit 5-10 minutes before serving. Serve with sour cream and salsa.
Notes
The original recipe called for a small onion and mild enchilada sauce. I had to modify, because the dish was too bland. Now I use a large onion and a medium rather than mild green enchilada sauce. Most of the time I use 2 4-ounce cans of green chiles, too. I buy bone-in chicken breasts and roast them ala Barefoot Contessa. I agree with her that they have more flavor cooked this way. Roasting chicken
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