Wednesday, May 18, 2011

Chicken and Potato Enchilada Casserole

   Growing up my mom made these delicious chicken and potato enchiladas in a green sauce. I'm not sure what made me think of these, but once I did I knew I HAD to make them. I was far too lazy to actually hand craft the enchiladas so I decided to make it in a casserole form. Unfortunately, I don't have exact measurements because I just winged it. Also notice I used mozzarella cheese instead of jack, a little birdie told me that was the secret to AMAZING green sauce enchiladas...

Ingredients:

Shredded Chicken
Boiled and Cubed Potatoes
Sliced Black Olives
Green Chili's
Green Enchilada Sauce
Corn Tortillas 
Mozzarella Cheese

Directions:

In a large bowl, combine the shredded chicken, cubed potatoes, black olives, green chili's, and a generous amount of the green enchilada sauce. Mix well.
 Next, spread a little green enchilada sauce on the bottom of a glass pyrex. 
Then add a layer of corn tortillas.
Add a layer of the chicken/potato concoction. 
Next, add a layer of cheese.
Repeat layers and bake at 375 degrees for about 40 minutes or until cheese begins to brown.

 Enjoy!




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