Monday, January 13, 2014

Sunday Supper {Chicken Enchilada Casserole}

 

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.

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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.

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Ingredients:

  • 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

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Directions:

  • 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.

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Hands-on 30 minutes

Total: 1 hour, 30 minutes = Sooooooooooo delicious!

Sharing at:

A Stroll Thru Life’s Inspire Me Tuesday

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Bon appetit, y’all!

12 comments:

  1. Looks delicious! Will have to try this one soon. Have a great day and stay dry. Be careful out on those slick streets! xoxo

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  2. Yum! What will you do with the leftovers? That is a huge pan for the two of you! Have a good Monday!

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  3. Yum! Was wondering if they tastes like the real deal. Can't wait to try! xo

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  4. I saw that recipe while reading SL on the plane. Glad to know it is as good as it looks. Might have to add that to this week's meal plan.

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  5. Aweѕome post.

    Here is my web site - temp

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  6. We love Mexican food so I'm sure we would like this. I didn't buy that issue, so I appreciate you sharing the recipe! Looks easy enough. That's key if I'm going to cook it. LOL.

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  7. This recipe is the bomb. I will try it soon and report back. Hugs, Agatha

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  8. I saw that recipe, Ron, and thought that I would try it soon. Yours looks delicious! xo Diana

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  9. Looks delicious! I've tried some recipes from Southern Living and their always good.

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  10. My kinda dish! Southern Living is a favorite magazine of mine.

    xo
    Pat

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  11. MERCY....this looks and sounds sooo good. We like it with hamburger meat, too.
    I am about to stuff some peppers...not sure what kind they are but the name starts with a P. so it may be the Poblano peppers you speak of. Hope they don't set us on fire....

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  12. Looks yummy!!! Am making this on Sunday! Thanks for posting!

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