Name: Green Chile Chicken Enchilada Casserole
Ingredients: 11–12 oz can or box of condensed cream of chicken soup; 1 cup half-and-half or evaporated milk; Vegetable oil or canola oil for frying; 1 dozen corn tortillas; 2 cups shredded cooked chicken; 1 cup chopped roasted mild to medium New Mexican green chile, fresh or thawed frozen, or more to taste; 4 oz (1 cup) grated mild cheddar or colby cheese; 3 oz (3/4 cup) grated Monterey jack cheese; ¼–½ cup finely chopped onion

Description

The best dinner is one that you cook all in one big dish!

Ingredients

Scale

11–12 oz can or box of condensed cream of chicken soup
1 cup half-and-half or evaporated milk
Vegetable oil or canola oil for frying
1 dozen corn tortillas
2 cups shredded cooked chicken
1 cup chopped roasted mild to medium New Mexican green chile, fresh or thawed frozen, or more to taste
4 oz (1 cup) grated mild cheddar or colby cheese
3 oz (3/4 cup) grated Monterey jack cheese
¼–½ cup finely chopped onion

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Instructions

Preheat the oven to 350 degrees. Grease a large shallow baking dish. Stir together the soup and half-and-half in a small bowl.
Heat ½-1 inch of oil in a small skillet until the oil ripples.
With tongs, dunk each tortilla in the oil long enough for it to go limp, a matter of seconds. Don’t let the tortilla turn crisp. Repeat with the remaining tortillas. Drain on paper towels. Slice tortillas in quarters.
Make 2-3 layers of the tortilla pieces, chicken, chile, both cheeses, onion, and soup mixture.
Leave enough soup mixture and cheese to top the casserole generously, covering all of the tortilla pieces.
Bake for 25-30 minutes, until heated through and bubbly. Serve immediately.