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Green
Chili Chicken Enchiladas
From my daughter-in-law Sharon — June 1996
Ingredients:
5 chicken  breasts (sprinkle heavily with
Schilling Mesquite Chicken Seasoning, grill on the BBQ, and cut into large bite-sized pieces)
24 corn  tortillas
6 cups shredded Monterey Jack cheese
3 7-oz cans Herdez chili verde (it used to be called green tomatillo sauce)
One 3-1/2 ounce can diced green  chilis
One pint half & half
One 8-ounce carton sour cream
Casserole:
Spray the bottom and sides of a 9x12 casserole dish with Pam. Layer the casserole with the
next 5 ingredients in the following order, twice:
8 tortillas, each torn in half
1/3 of the half & half
1/2 of the chicken
1/2 of the can of diced chilis
2 cups of cheese
Now layer the casserole with the...
Remaining 8 tortillas
Remaining 1/3 of the half & half
2 cans of tomatillo sauce
Remaining 2 cups of cheese
Stick about 8 toothpicks in the casserole vertically and cover loosely with
foil so the foil doesn’t stick to the cheese while baking. Bake at 375 for
45-60 minutes or until hot and bubbly in the center. Remove the foil and bake a
few minutes at 450 (watch closely) to brown the cheese.
Sour cream and tomatillo topping:
Mix together the sour cream and the remaining can of Herdez
tomatillo sauce. The topping is good as is, but you can add crushed chilis,
diced jalapenos, chili powder, powdered garlic, etc. to taste. Refrigerate until
serving with the casserole, and pour over each individual serving.
Serve with chips, salsa, pico de gallo, and refried beans.
Click here for printable recipe.
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