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Green Chile Chicken Enchiladas
MyCookbook Recipe Database
MyCookbook Member: Tecatu
Recipe Category: Poultry
Recipe Preparation Level: moderate
Green Chile Chicken Enchilada Cassarole (with a twist)
2 cups cooked shredded chicken
6-8 roasted and peeled green chile pods
(no jalapenos please)
1/8-1/4 tsp crushed garlic
1/4 c chopped green onions (use the stems too!)
1 can Cream of Mushroom Soup
1 cup whole milk
1 cup finely shredded longhorn or sharp cheddar
3 tsp butter or margarine
Oven Temp 350 degrees
Serves 6 to 8
Your favorite recipe for crepes! They're the "twist"
Prepare favorite recipe for crepes. Leave out the sugar please! Set crepes between sheets of waxed paper and allow to cool. You'll need about 8-10 of them!
Chop roasted green chile. Stir in garlic and set aside.
Slowly melt butter or margarine in a large skillet. Add onions and cook slowly for about 2 minutes.
Add Cream of Mushroom Soup and Milk. Slowly bring to a rolling boil and then lower the heat. This is your sauce.
In a separate bowl, mix green chile and cooked chicken.
Now you are ready to assemble the echilada cassarole.
Using an 11 X 13 rectangular oven-safe serving dish.
Spray bottom of dish with Pam or other non-stick cooking spray. Cover bottom of dish with crepes. Slight overlapping is ok. Add generous amount of shredded chicken and green chile mixture. Add sauce to cover and then a layer of cheese.
Add more crepes, chicken, chile, sauce and cheese.
You can make as many layers as you think you'll need...or the pan will hold!
The final layer should be topped with sauce, remaining chicken/chile mixture and cheese.
Place cassarole in a 350 degree over for about 1/2 prior to serving. Dish should stand for about 10 minutes before serving.
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