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...


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


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.


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