Green Enchilada Casserole
Green Enchilada Casserole (Gluten-Free) This recipe serves 3 to 4. Ingredients: 3 or 4 chicken thighs, simmered in salted water until very tender (about 40 minutes) 6 soft corn tortillas 1 - 12-oz jar salsa Verde (green salsa, I used La Victoria brand) 3 or 4 ounces crumbled or shredded white cheese (white cheddar, Monterey Jack or goat cheese) Directions: Bone chicken and slightly shred meat with two forks. Stir in about 1/3 of the salsa to moisten and season the chicken. Spread a little dab of salsa on the bottom of a 2 quart casserole dish. (An oblong casserole dish with rounded ends works best.) Put a couple tortillas in the bottom of the pan over the salsa. Spread half the chicken mixture on top of that. Sprinkle with a little cheese. Add a couple more tortillas, the rest of the chicken mixture and a little more cheese. Lay on the last two tortillas, spread with remaining salsa and the rest of the cheese. Bake at 350F until heated through and a little bubbly (about 30 minutes).
Green Enchilada Casserole (Gluten-Free) This recipe serves 3 to 4. Ingredients: 3 or 4 chicken thighs, simmered in salted water until very tender (about 40 minutes) 6 soft corn tortillas 1 - 12-oz jar salsa Verde (green salsa, I used La Victoria brand) 3 or 4 ounces crumbled or shredded white cheese (white cheddar, Monterey Jack or goat cheese) Directions: Bone chicken and slightly shred meat with two forks. Stir in about 1/3 of the salsa to moisten and season the chicken. Spread a little dab of salsa on the bottom of a 2 quart casserole dish. (An oblong casserole dish with rounded ends works best.) Put a couple tortillas in the bottom of the pan over the salsa. Spread half the chicken mixture on top of that. Sprinkle with a little cheese. Add a couple more tortillas, the rest of the chicken mixture and a little more cheese. Lay on the last two tortillas, spread with remaining salsa and the rest of the cheese. Bake at 350F until heated through and a little bubbly (about 30 minutes).