Since I often get requests for directions to make my chicken enchilada casserole, I thought it would be best to put them here and direct those who ask for the recipe to my blog.
I don’t really use recipes, I just cook, so these are very loose instructions and certainly don’t have to be followed exactly but can be changed up with your own ingredients. I have used flour tortillas. I usually layer the dish but have also rolled the enchiladas in the more typical style. I have made less if I had leftover chicken, already cooked, and just mixed the ingredients rather than poaching the chicken. So, feel free to do your own thing.
Start with a bone-in, with skin, chicken breast. This provides good flavor. Poach in green enchilada sauce. I like Hatch brand:
I do the poaching in the microwave; takes about 10 minutes. Afterwards I cool the chicken breast and then shred the chicken. I add sour cream, a can of chilies, and a can of cream of chicken soup to the poaching liquid:
Continue layering, finishing with sauce and then sprinkle with Monterey Jack cheese:
At this point I cover with plastic wrap and put in the fridge until I am ready to bake taking the dish out about a half hour before putting into a 350 degree oven for 30 to 40 minutes. Bake until cheese and sauce bubbles. I serve this with beans and a salad.