Chicken Enchilada Casserole
By: Pammy Sue HouckDifficulty: simple
Number Of Servings
6 Servings
Prep Time
30 Minutes
Cook Time
45 Minutes
Ingredients
2 chicken quarters, thighs and drumsticks boil in water1 stick of butter
1 large onion, diced
1 7oz. can diced green chilies
4 cups chicken stock
3 Tab. flour mixed with 1/2 cup water or chicken stock
18 Corn Tortillas cut in half
24 oz. brick of Monterey Jack Cheese use 3/4 of the brick and shred it.
1 cup Pammy Sue's Tomatillo Salsa
Directions
Place chicken in a large pot of water. Boil for 30-35 minutes. Remove chicken and cool on cutting board. Once cooled remove skin and discard. Pull meat off of bone. Tear into bite size pieces. Set aside. In a large skillet melt butter, cook onions and green chilies till tender about 5 minutes. Add chicken stock. Bring to a boil. Mix the flour and water together then whisk into the hot stock. Add the chicken and the Tomatillo Salsa. Cook till sauce has thickened. Remove from heat. In a 13 X 9 baking casserole dish. Place on the bottom some of the chicken mixture. Then a layer of Tortillas. Top with 1/3 of the chicken mixture and then 1/3 of the cheese. Repeat steps till all of the sauce has been used and last layer is with the cheese. Cover with foil and bake at 350 for 45 minutes. Serve with Tomatillo Salsa. Yum!
Hello! I simply wish to offer you a big thumbs up for the excellent information you have here on this post. I am coming back to your web site for more soon.