Recipe - Judys Chicken Enchilada Casserole

12 CORN tortillas; homemade or
purchased
Oil
3 cup Cooked; shredded chicken
meat (reserve stock) (up to
4)
8 ounce Monterey Jack cheese;
shredded (up to 16)
1 md Onion; chopped
2 Cloves garlic; minced
Green chile sauce (recipe
follows)
Sour cream

1. Make green chile sauce

2. Put about 1/2" of oil in small skillet. Dip tortillas in hot oil for
just a couple of seconds until softened. Place on paper towels in layers
until cool enough to handle. With kitchen scissors or knife, stack 4 and
cut in quarters.

LOWFAT ALTERNATIVE: Microwave tortillas in a stack in a damp paper towel or
dish towel until softened, about 1 minute.

3. Preheat oven to 350 degrees and spray a large baking dish with Pam.
Place one layer of tortillas in the dish which has a thin layer of sauce
spread in it. Top with /3 of chicken meat and 1/3 of cheese. Spread 1/3 of
sauce over it. Repeat to make 2nd and third layers. Sprinkle some cheese on
top of sauce, if desired.

4. Bake for 2535 minutes until heated through and bubbly.

Green Chile Sauce: Sauté chopped onion and garlic in 1/3 cup of oil until
transparent. Add 1/3 cup of flour and stir until heated through. Add 3 cups
chicken stock and stir until thickened. Stir in 1 cup regular or lowfat
sour cream and 2 (4 oz.) cans of chopped green chiles. Add salt to taste, a
little more than you like, as it dissipates into the tortillas.

NOTE: This is not spicy at all, so if you like it hotter, add some chopped
Jalapeno and sauté with the onions, or dried red pepper flakes or hot sauce
to taste.

Posted to CHILEHEADS DIGEST V4 #057 by Judy Howle howle@ebicom.net on
Aug 02, 1997