Kathleen’s Green Chile & Chicken Casserole

  • 27 oz can HATCH WHOLE GREEN CHILES
  • 2 (qty) 15 oz cans HATCH GREEN CHILI ENCHILADA SAUCE
  • 15 oz can diced tomatoes
  • 3 cups chicken, diced and cooked
  • 2 cups shredded Monterey Jack cheese
  • 8 corn or flour tortillas
  • 1 chopped onion
  • 2 cups water

Directions:

  1. (Preheat oven to 400 F.)
  2. Combine the HATCH green chile enchilada sauce, water, chicken, tomatoes, and onion in a large (4-quart) saucepan.
  3. Stir and heat at medium temperature until bubbly. Allow to simmer 15 minutes.
  4. Spoon 1/3 of mixture into a 9×13-inch casserole dish.
  5. Lay 4 tortillas flat on top of the mixture in the casserole dish (may overlap).
  6. Spoon 1/3 of mixture over tortillas, and spread evenly.
  7. Place a layer of whole green chiles over the mixture.
  8. Next sprinkle with 1 cup of shredded cheese.
  9. Cover this layer with the remaining tortillas.
  10. Spoon remaining mixture over tortillas.
  11. Place a layer of green chiles on top.
  12. Bake in a preheated 400 F degree oven until bubbly (15 to 20 minutes).
  13. Cut into serving size pieces. Can be topped with black olives or sour cream.

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