Green Chile Chicken Enchilada Casserole

I am a stay at home mom and I do most days “alone”.  I am the one feeding the kids, getting them dressed, taking them to school, mediating arguments, tending to owies, wiping away tears.  I do it every day.  I am the one caring for a two year old, three year old and five year old all by myself every day… until 6pm.  There is something to be said for the relief that the six o’clock hour brings. No matter how crazy my days are, how overwhelmed I am feeling, I know that at 6pm my husband will be home and we will be doing life together again.
Recently my husband went out of town for 12 days.  12 days!!!  I was alone for twelve days with our three small children with no relief in sight.  It rained most days, the kids were sick, we were stuck inside, the kids missed school, they were waking up at night, I couldn’t sleep, the cat threw up… I was on the verge of losing my mind.  I texted my husband two days before he was scheduled to return to let him know that I was seriously considering running away from home.  I really don’t know how I got through those last days but somehow I managed to survive. 
When my husband returned home, I made him his first home cooked meal in two weeks, an Enchilada Casserole.  Then I put on some lipstick and headed out for a much needed night off with some girlfriends. 
Relief had arrived.
Green Chile Chicken Enchilada Casserole
4 cooked chicken breasts, shredded
8 ounces sour cream
garlic salt to taste
14 corn tortillas
1 (28 ounce) can green chile enchilada sauce
16 ounces Monterey Jack cheese, shredded
Preheat oven to 350 degrees.
Combine the cooked shredded chicken breasts
with sour cream and garlic salt.
Set aside.
Pour about 1/2 inch enchilada sauce
in the bottom of a 9 by 13 inch baking dish.
Place 4-5 tortillas on top of the sauce in a single layer.
Top with half of the chicken mixture.
Sprinkle with one third of the cheese.
Pour one third of the remaining enchilada sauce over the cheese.
Repeat the layers (tortillas, chicken mixture, cheese and sauce).
Coat remaining tortillas thoroughly with enchilada sauce and arrange on top of the layers.
Sprinkle with remaining cheese and top with any remaining enchilada sauce.
Cover with foil and bake 45 minutes.
Remove foil the last 5 minutes.
Cool slightly before serving.
Enjoy!
source:  adapted from allrecipes

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Comments

  1. 1
    heather says:

    These look so good….and easy! Yum! :)

  2. 2
    Bex says:

    love the looks of this!!! Thanks!

  3. 3
    Cindy M says:

    What would we do without our girlfriends??
    The casserole looks super yummy, can hardly wait to make it!!

  4. 4
    Amanda says:

    Mmmmm, your photos are always A-mazing, too! Oh, and I owe you a Starbucks. :)

  5. 5
    Mary says:

    Allie, your casserole looks delicious and is perfect for a late winter day. I hope you have a great weekend. Blessings…Mary

  6. 6
    Daynalicious says:

    I love this dish and make it quite often! I also love to add sliced, black olives on top! Yummo! : )

  7. 7
    Reeni says:

    If I lived nearby I would of came over for a few hours so you could have a break! All I would ask in return is for you to make some of these delicious looking enchiladas!

  8. 8
    Cindy MacLeod says:

    Made this for dinner tonight. Yummy, big hit for sure! It’s a keeper.

  9. 9
    Ann says:

    I’m making this tonight!

  10. 10
    Sabrina says:

    Looks yummy!! Going to fed have to try this!!!

  11. 11
    Melissa Gleason says:

    Do you think this would freeze ok? I’m making it tomorrow night and thinking of making an extra to throw in the freezer! Thanks!