Recipe Book

Chile-Chicken-Cheese ("CH cubed") Enchilada Casserole
Submitted by Andy Entrekin on Mar 20, 2009

My mom used to fix this for us when I was a kid. It's similar to King Ranch Chicken, but has more of a southwestern/New Mexico flavor. She made it with amounts of things she had on hand, so there's some wiggle room in several ingredients.

Servings:
8

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
chicken meat (vary amount by taste)
10-12 corn tortillas
2 cans cream of chicken soup
1 small onion, chopped
1 can chopped green chiles (or to taste)
shredded/grated medium sharp cheddar cheese (vary amount by taste)
salt and pepper to taste

Directions:
1. Cook chicken (keep broth to soften tortillas).
2. Remove chicken from bones in chunks or strips.
3. In a greased baking dish, make layers of:
- shredded tortillas
- onion
- chile
- chicken
- soup (mix in a little milk if it's too thick)
- cheese
- salt & pepper
Repeat layers 3-4 times.
4. Bake in 350F oven for 45 minutes.

Cook's Notes:
Boneless, skinless chicken breasts work well for this, and leave little or no waste. I like to use more than 1 can of chiles, since I love the taste of them. Leftovers warm up well.