Saturday, June 23, 2012
Mary Parker writes, "On the League's tour to Yuma, this was one of the (many!) dishes Tina Clark fixed us for lunch at the Old St. Paul's Church, where she has a cooking school, too. I served this to company & it's very easy & tasty (my kind of recipe!). For the chicken, I just got a roasted chicken & tore up the meat."
Can't wait to try this easy chicken dish. Thanks to Mary for sharing it.
GREEN CHILI CHICKEN ENCHILADAS
½ cup cooked, shredded chicken
½ bunch of cilantro
1 bunch of green onions, chopped with green tops
½ - 1 lbs Monterey Jack cheese
1 large 29 ounce can of mild green enchilada sauce
1 dozen corn tortillas
Coat a 9 x 13 baking dish with nonstick spray. Preheat oven to 350 degrees (325 if using a glass dish)
In a large bowl, combine chicken with cilantro, onion s and all but one handful of the cheese.
Pour a bit of sauce in bottom of baking dish. Also pour ½ cup enchilada sauce into shallow dish and dip tortillas one at a time in this sauce, turning to coat them on both sides. Line the bottom of the dishe with 4 of the tortillas. You may want to tear some in halves & quarters to cover the corners & edges.
Pour half of the green chili mixture into the dish. Cover with another layer of 4 sauce-coated tortillas. add the rest of the green chili mixture cover with the last of 4 sauce-coated tortillas. Sprinkle with remaining cheese.
Pour the rest of the enchilada sauce evenly over the casserole. Top with cheese. Bake until it bubbles at the edges, about 25 minutes.
Makes 6+ servings.