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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This really an easy dish to put together. Instead of rolling the enchilada's, I layer them. This dish is perfect with spanish rice. Ingredients:
1 roasted chicken |
1 lg can green enchilada sauce |
1 can cream of mushroom soup |
1-2 tsp. chicken bouillon |
2tsp.each garlic/onion powder |
1tsp.black pepper |
2 roasted jalapeno' s (or to taste.) |
as much shredded cheese as you want, i like the mexican cheeses |
fresco , cojita, jalapeno jack,etc. |
1/2 medium bag of tortilla chips |
note: i add a little water to the last of what's in the cans,so i don't waste a drop of flavor ( i do this with everything) |
roasting jalapeno put chilies on the fire and char till nearly black, put in plastic bag to steam, remove skins(do not rinse) ,this will wash flavor away!! not good eats |
Directions:
1. Pre heat the oven to 375 degrees
2. De bone the chicken, add the chicken to a pot
3. and add the next 7 ingredients, and heat to a simmer
4. Spray a 9x13 inch pan( casserole) with Pam, add a little sauce to the bottom and begin layering, Chips, sauce, cheese. Repeat.
5. Should have enough for 2 layers . Bake and serve with sour cream, green onions, chopped tomatoes.
6. You can do this on a larger scale for parties just increase ingredients.
7. You' will be an instant friend to anyone who tries this!!
8. ENJOY!!!
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