Creamy Chicken
Enchilada Casserole
3 chicken breasts ~ cooked and shredded
1 8-ounce block of cream cheese ~ cut into cubes
1 4-ounce can of diced green chilies
1 cup corn (I used frozen)
1 small onion ~ diced
1 clove garlic ~ minced
1 cup chicken stock
4 cups shredded cheese (I used cheddar/jack combo)
1 cup Mexican crumbling cheese (Queso fresco)
1 teaspoon cumin
Salt & pepper to taste
6 flour tortillas ~ cut into wedges (can use corn)
Preheat oven to 350 degrees. Spray a 8x11 inch casserole dish with cooking spray.
In a large skillet, saute the onion and garlic in a little olive oil until tender.
Add the cubed cream cheese and cook and stir until melted. Add the chicken stock and stir.
Add the chicken, corn, diced green chilies and seasonings to the skillet.
Stir to combine.
Layer the ingredients in the prepared pan, starting with some tortillas then some of the chicken mixture then some of the cheese.
Repeat 3 times until all ingredients are used, ending with cheese on top.
Cover pan with foil and bake for 30 - 45 minutes until bubbly and hot.
Allow to sit for 10 minutes before serving.
Here's what you need.
Oh! And some of this!
Season the chicken breast
and bake for about 45
minutes at 350 degrees.
Then for fast shredding, put the
cooked meat in your mixer with
the paddle attachment....
...and whirl it around until it looks
like this. Easy, huh?
Saute the onion and garlic in some
olive oil for a few minutes then add
the cream cheese and heat until melted.
Add the chicken broth and stir.
Then add the chicken, cheddar
cheese, green chilies and seasonings.
Stir it up!
Cut your tortillas into wedges.
Starting with tortillas on the bottom...
...start layering your ingredients.
Ending with cheese on top.
Bake!
Eat!
