Chicken Enchilada Casserole

What you will need:
Cooking spray
1 cup chicken broth
1 (4.5 oz) can green chilies ( I use whole because I like to take the seeds out and chop them myself)
4 good sized pieces of chicken
2 tsp. olive oil
1 cup chopped onion
1 cup evaporated milk
1 cup monterey jack cheese
1/4 cup cream cheese
10 oz. enchilada sauce
12 corn tortillas
1 cup extra sharp cheddar cheese

Combine chicken broth & half the can of chiles in a large skillet. Bring to a boil.

Add chicken, reduce heat and simmer for 15 minutes or until chicken is fully cooked.

Remove chicken and let cool. Shred chicken apart. Save remaining liquid with chiles. Preheat oven to 350 degrees

Heat olive oil over medium heat and add remaining 1/2 can of chiles and your onions. Saute for approximately 3 minutes.

Add your reserved cooking liquid, evaporated milk, jack cheese, cream cheese and enchilada sauce and shredded chicken. Stir well (until cream cheese is fully incorporated in the sauce) and cook for 5 minutes.

Remove from heat. Line the bottom of your coated casserole dish with approximately 4 tortillas. Spoon enchilada mixture over tortillas and then top with cheese. Repeat two or three times and sprinkle with remaining

Bake in oven for approximately 30 minutes or until thoroughly cooked and nice and the cheese is nice and bubbly.

I typically serve this with Spanish rice and re-fried beans. This casserole is full of flavor but salsa is always welcome at our table 🙂

I promise everyone will love this casserole! Even my picky kids chow down. Also if you have a vegetarian in the family this can be easily converted to be vegetarian friendly. Simply replace the chicken broth with vegetable broth and you can either do no chicken or you can do mock chicken in it. I have made it that way for my sister many times and it’s also on of her favorites.