Sunday Supper {Chicken Enchilada Casserole}

 

One of my all-time favorite restaurants in Atlanta is Georgia Grille, so when I came across a recipe in the latest Southern Living magazine I had to try it.

The chicken enchiladas on their menu are my favorite.

Last night, J & I prepared the chicken enchilada casserole. Layers of corn tortillas give this ultra-creamy casserole some structure. Southern Living editors also love it with smoky shredded BBQ brisket or pulled pork in the place of the chicken, or try small cooked, peeled shrimp.

Ingredients:

• 1 1/2 cups diced sweet onion
• 2 large poblano peppers, seeded and diced
• 2 Tbsp. canola oil
• 3 garlic cloves, minced
• 2 (10 oz.) cans of cream of chicken soup
• 1 (8 oz.) container sour cream
• 2 (4.5 oz.) cans chopped or diced green chiles
• 1 cup chicken broth
• 1 (1 oz.) envelope taco seasoning mix
• 18 (6 inch) corn tortillas, quartered
• 6 cups shredded cooked chicken
• 2 cups (8 oz.) shredded extra-sharp Cheddar cheese
• 2 cups (8 oz.) shredded pepper jack cheese

Directions:

• 1. Preheat oven to 350 degrees. Saute’ first 2 ingredients in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and saute’ 1 minute. Stir in soup and next 4 ingredients; remove from heat.
• 2. Spread 1 cup of the soup mixture in a lightly greased 13 x 9-inch baking dish. Arrange 24 tortilla quarters, slightly overlapping, over soup mixture; top with 3 cups chicken, 3/4 cup each Cheddar and pepper Jack cheeses, and 1 1/2 cups soup mixture. Repeat layers once. Top with remaining 24 tortilla quarters, soup mixture, and cheeses.
• 3. Bake at 350 degrees for 50 minutes. Remove from the oven to a wire rack, and let stand 15 minutes before serving.

The recipe makes 8-10 servings.

Hands-on 30 minutes

Total: 1 hour, 30 minutes = Sooooooooooo delicious!

Sharing at:

A Stroll Thru Life’s Inspire Me Tuesday

Bon appetit, y’all!