Individual Hatch Chile Chicken Enchilada Casseroles
Individual Hatch Chile Chicken Enchilada Casseroles made with cream of chicken soup and reduced fat ingredients.
Servings 4 servings
Cost 5
Ingredients
- 1 teaspoon vegetable oil or butter
- ½ cup chopped onion
- 1 cab condensed cream of chicken soup reduced fat is fine
- ½ cup light sour cream
- ½ cup mild Salsa Verde I use Herdez
- 2 teaspoons agave nectar or sugar
- ½ teaspoon garlic powder
- 1 cup roasted peeled and chopped fresh hatch chiles patted dry
- 2 cups cooked chicken breast (280 grams)
- ½ teaspoon ground cumin
- 1 cup shredded “Mexican Blend” type cheese
- 6 count soft corn tortillas
Instructions
- Preheat oven to 375 degrees F. Grease four individual casserole dishes (such as 22 oz Corningware)
- In a large nonstick saucepan, saute the chopped onion in oil until it starts to brown. Turn off the heat and stir in soup, sour cream, salsa verde, agave or sugar garlic powder and Hatch green chiles.
- In a mixing bowl, toss the shredded chicken with cumin. Spoon about ½ cup of the sauce mixture into the chicken
- Spoon a very thin layer of the sauce from the skillet over bottom of each casserole dish.
- Cut tortillas in quarters. Lay two corn tortilla triangles in bottom of dish. Top with about ¼ cup of chicken mixture and 2 tablespoons of cheese. Repeat, layering two more triangles, ¼ cup cup chicken mixture and 1 ½ tablespoons of cheese. Top with 2 more tortilla layers, then pour sauce over each casserole, dividing it evenly. Sprinkle 1 tablespoon cheese over the top of each casserole.
- Cover tightly with foil. Bake at 375 for about 25 minutes. Remove foil and bake uncovered for another 10 to 15 minutes or until bubbly.
Notes
To get 2 cups or 10 oz of chicken, I bake 2 large bone-in chicken breasts at 350 for about 50 minutes, let cool, then chop. If I have time, I cook the chicken in the slow cooker. I have an older model and it takes 2 hours on high to cook two very large bone in chicken breast halves.