Tender Chicken Enchilada Casserole
With cooler temperatures I didn’t mind heating the oven to put this dish on the dinner table. I served mine topped with olives and baby amaranth greens from my garden, with grilled summer squash and a sprinkle of dill. Serve with more salsa and toppings to please your crowd!
This is easy to double for a 9 X 12 pan for larger families. The ingredients listed are for an 8 X 8 glass dish.
4 boneless chicken thighs. You could also use chicken breast.
2 Tbsp butter + more to grease the baking dish
1 medium yellow (or white) onion thinly sliced
1 ½ cups grated Monterey Jack cheese
4 oz can diced green chilies
3 oz cream cheese diced (could substitute sour cream)
1 cup green salsa (or red salsa)
Brown Rice (gluten free) tortillas (or organic blue or yellow corn tortillas)
Toppings: Go Crazy with whatever you like – chopped tomatoes, olives, green onions, lettuce, baby greens,
Cook the chicken so you can shred it. It is easy to do by putting the chicken in a slow cooker and adding the salsa. It will take a few hours for the internal temperature to reach 165 degrees. Shred the cooked chicken with a fork. It will be masterfully flavorful and so tender it will nearly fall apart.
Grease the glass baking dish with butter.
Preheat the oven to 350 degrees.
In a large skillet, melt the butter. Add the sliced onions and stir over medium heat until onions are limp, about 10 minutes.
Turn off heat. Mix in chicken, chilies and cream cheese. Season with salt.
Place tortillas as one layer in bottom of dish. You can cut them to fit the shape of the dish.
Add half the chicken mixture, sprinkle with ½ the cheese.
Add another layer of tortillas. Add the remaining chicken mixture and cheese.
Bake uncovered in oven for about 15 – 20 minutes until bubbly.
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