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Enchiladas De Pollo En Cacerola ~ (Easy Green Chicken Enchilada Casserole)

October 25, 2010

Chile Roasting
September 2010
Karen Rivera

Yup, this is the one with the cream of chicken soup. You could make homemade chicken stock, turn it into a nice rich velouté and enrich it with some heavy cream but really, this is the traditional method. It’s just not the same without the canned soup. If you are going to a party, this is the one to take. It’s always the first casserole that gets finished. In New Mexico, you won’t be the only one bringing Enchiladas de pollo en cacerola, but you can’t really bring too many of these to any potluck.


Enchiladas De Pollo En Cacerola ( Easy Green Chicken Enchilada Casserole)

Yield: 6 servings

Baking Time: 25-30 minutes
Temperature:  350°F10 ounces cream of chicken soup
4 large fresh or frozen green chiles, chopped
1 cup milk
1/2 cup chopped onion
1 1/2 cups shredded chicken
1/2 teaspoon salt
12 corn tortillas
1/2 teaspoon garlic salt
1 1/2 cups grated longhorn cheese plus ½ cup mozzarella cheese

1. Combine first six ingredients in a medium-sized mixing bowl.

2. Cut each tortilla into quarters and place a layer into a 2- quart casserole. Top with onions and grated cheese. Then start another laery and top again with onion and cheese. Continue alternating until all the tortillas and onions are used. Save some cheese for the top.

3. Cover casserole dish and bake in a 350°F oven for 25-30 minutes.

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