One of my all-time favorite restaurants in Atlanta is Georgia Grille, so when I came across a recipe in the latest Southern Living magazine I had to try it.
The chicken enchiladas on their menu are my favorite.
Last night, J & I prepared the chicken enchilada casserole. Layers of corn tortillas give this ultra-creamy casserole some structure. Southern Living editors also love it with smoky shredded BBQ brisket or pulled pork in the place of the chicken, or try small cooked, peeled shrimp.
- 1 1/2 cups diced sweet onion
- 2 large poblano peppers, seeded and diced
- 2 Tbsp. canola oil
- 3 garlic cloves, minced
- 2 (10 oz.) cans of cream of chicken soup
- 1 (8 oz.) container sour cream
- 2 (4.5 oz.) cans chopped or diced green chiles
- 1 cup chicken broth
- 1 (1 oz.) envelope taco seasoning mix
- 18 (6 inch) corn tortillas, quartered
- 6 cups shredded cooked chicken
- 2 cups (8 oz.) shredded extra-sharp Cheddar cheese
- 2 cups (8 oz.) shredded pepper jack cheese
- 1. Preheat oven to 350 degrees. Saute’ first 2 ingredients in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and saute’ 1 minute. Stir in soup and next 4 ingredients; remove from heat.
- 2. Spread 1 cup of the soup mixture in a lightly greased 13 x 9-inch baking dish. Arrange 24 tortilla quarters, slightly overlapping, over soup mixture; top with 3 cups chicken, 3/4 cup each Cheddar and pepper Jack cheeses, and 1 1/2 cups soup mixture. Repeat layers once. Top with remaining 24 tortilla quarters, soup mixture, and cheeses.
- 3. Bake at 350 degrees for 50 minutes. Remove from the oven to a wire rack, and let stand 15 minutes before serving.
The recipe makes 8-10 servings.
Hands-on 30 minutes
Total: 1 hour, 30 minutes = Sooooooooooo delicious!
A Stroll Thru Life’s Inspire Me Tuesday
Bon appetit, y’all!