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Chicken Enchilada Casserole

Chicken Enchilada Casserole

Midweek Chicken Enchilada Casserole ~ freeze for later or enjoy now (or both)…

Ingredients

2 Cups Water

6 Black Peppercorns

1 Large Garlic Clove, crushed

1 Bay Leaf

1 ¾ Pounds Skinless, Boneless Chicken Breasts

¾ tsp Kosher Salt

5 Ounces Monterrey Jack Cheese, shredded and divided (about 1 ¼ cups)

4 Green Onions, thinly sliced

1 Cup Fresh Cilantro, chopped

1 ½ Pounds Fresh Tomatillos, chopped

1 4-Ounce Can Green Chiles, chopped and undrained

¼ Cup Half and Half

2 Ounces Low Fat Cream Cheese, softened

Cooking Spray

15 6-inch Corn Tortillas, halved

½ Cup Cherry Tomatoes, quartered

¼ Cup Cilantro Leaves, optional

FIRST In a large saucepan, bring 2 cups water, peppercorns, garlic and bay leaf to a boil

SECOND Add the chicken to the pan, reduce the heat and simmer, partially covered, for 15 minutes or until the chicken is done (turning after 10 minutes)

THIRD Place the chicken on a place; cool slightly

FOURTH Remove garlic clove from the pan; save for later

FIFTH Shred the chicken with two forks

SIXTH Place the chicken, salt, ¾ cup of the cheese, and green onions in a bowl and combine

SEVENTH Use a food process to combine the reserved garlic clove, cilantro, tomatillos and chiles; process until finely chopped

EIGHTH Add Half and Half and cream cheese to food processor; process until smooth

NINTH Coat two (2) 8-inch square glass or ceramic baking dishes with cooking spray

TENTH Spread ½ cup tomatillo sauce in the bottom of each dish

ELEVENTH Arrange five (5) tortilla halves over sauce in each dish

TWELTH Top each dish with one-fourth of chicken mixture

THIRTEENTH Repeat layers one time, ending with tortillas and remaining tomatillo sauce

FOURTEENTH Sprinkle evenly with remaining cheese

Bake at 350 F for 15 minutes

If freezing, remove from oven, cool partially baked enchiladas to room temperature; cover tightly with heavy-duty foil or seal with an airtight lid; freeze for up to two months

If NOT freezing, continue baking at 350 F for an additional 10 minutes (25 minutes total)

Divide each dish into four (4) pieces ~ serves 8

Sprinkle with tomato and cilantro leaves (optional)

Enjoy with your favorite Cerveza ~ Cheers!

This recipe was in a binder notebook of random recipes that I have, written on a piece of paper, and I have no idea where it came from…sometimes these are the best recipes!

Photo by Alexandra Golovac on Unsplash

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