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Great Day Kitchen, 8/5 - Green Chicken Enchilada Casserole

Chef Bryan Miller from Eagle Mountain Casino in Porterville visited the Great Day Kitchen to show us how to make a green chicken enchilada casserole dish.Ingredients: {} 2 cups shredded deli rotisserie chicken

{} 2 tablespoons chopped fresh cilantro

{} (1) 15 oz can black beans, drained & rinsed (you can also substitute pinto beans)

{} (1) 4.5 oz can chopped green chiles, undrained

{} (1) 10 oz can enchilada sauce

{} 8 corn tortillas (5 or 6 inch)

{} 1 1/2 cups shredded mexican cheese blend

{} (1) 8 oz container sour cream

Directions:

Heat your oven to 375F. Spray an 13 x 9-inch glass baking dish with cooking spray.

In a medium bowl, mix the shredded chicken, cilantro, black beans, and green chiles. Spread 2 tablespoons of the enchilada sauce in the bottom of the baking dish. Place 4 tortillas on top of the sauce, overlapping as necessary. I decided to cut my tortillas in half. Spoon half of the chicken mixture over tortillas. Next, sprinkle with 1/2 cup of the cheese. Spread half of the sour cream on top of the cheese, and then 1/2 the remaining enchilada sauce as well. Repeat with remaining tortillas, chicken mixture, 1/2 cup cheese, the sour cream and enchilada sauce. Cover with foil. Bake 30 to 35 minutes or until hot. Uncover, sprinkle with remaining 1/2 cup cheese and bake uncovered another 5 minutes longer or until the cheese is melted. Let stand 10 minutes before serving.

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