![]() ![]() This will get you the cleanest slices when you go to serve it up. Take the casserole out of the oven, and let it rest for a few minutes after cooking.Then bake it for about 30 minutes, or until the cheese is melted and the casserole is bubbling. Sprinkle the remaining cheese all over the top of the casserole.You want to make sure to cover all the tortillas with sauce to keep them from drying out in the oven. Top the third layer of filling with more tortillas and the remaining enchilada sauce.Be sure to add a layer of cheese after your second layer of chicken and enchilada sauce. Repeat this process until you have three layers of chicken, sauce, and tortillas. Then pour some more enchilada sauce over the filling and cover with more tortillas. Spread one-third of the chicken mixture over the tortillas.I usually cut or tear one to fill in the gaps. After that, cover the saucy bottom with a few tortillas. You want the entire surface covered in sauce. Pour a little enchilada sauce in the bottom of your baking dish and spread it.Then, add the diced or shredded chicken and green chilis and mix it all up. ![]() Add the cream of chicken soup, sour cream, some of the enchilada sauce, and a little salt and pepper to a mixing bowl. While the oven is heating up, mix together your filling.Start by preheating your oven to 350 degrees F.So kick back with a frozen margarita and enjoy the wait! How to Make Green Chili Enchiladas This enchilada casserole spends most of its prep time in the oven. If you want to give this dish an extra kick, throw in some jalapeños or a little cayenne pepper! I like my green chili enchiladas a little spicier, but my kids don’t, so go crazy with toppings! Shredded cheddar cheese or shredded Monterey jack cheese (I like a blend of both).
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