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Chicken Chili Enchilada Casserole
This absolutely divine recipe can only be created using Hatch Chilies from New Mexico! Sure, you can substitute them with any green chilli that you like... but it won't turn out as delicious as the flavor of New Mexico Hatch Chilies! I find Hatch Chilies all year long at Costco. They come in large cans.
You can dice them up and freeze them if your only choice is to purchase them in bulk. I use them in scrambled eggs, casseroles, taco meat, omelets, enchiladas, rice, and many other dishes. Why do we love them so much? Because they do not add spicy heat to our recipes... they bring a divine taste that no other chili can deliver.
2 dozen fresh corn tortillas
1 large can Hatch Green Chili's in water, drained, and chopped (water reserved)
1 can light cream of mushroom soup
1 can light cream of chicken soup
1 cup shredded sharp cheddar cheese
1 cup shredded jalapeno jack cheese
6 chicken thighs, bone-in, skin on
¼ cup plain Greek Yogurt (I use plain Fage Greek yogurt)
½ small yellow onion, diced
½ small carrot, peeled, diced
2 stalks celery, washed, and sliced thin
1 large garlic clove, peeled and minced
2 tablespoons Grape seed oil
1) Prepare all veggies and set aside until ready for use.
2) Mix shredded cheddar and jack cheeses together in a separate bowl; set aside.
3) In a medium size stock pot, place chicken thighs in pan and cover chicken with hot water (about 2 inches past the top of chicken thighs). Salt the water (about 1 teaspoon sea salt) and bring to a boil. Boil for 30 minutes. Turn off burner, and allow chicken to “rest” in the pan with it's own water (about 30 minutes).
4) Using tongs, remove chicken thighs from hot water and place each one onto a large plate. *Do NOT discard the chicken broth liquid. With a fork and tongs, remove the fat from outside of thighs and discard the fat. Shred all of the chicken off of the bones, leaving the meat in large chunks. Set shredded chicken meat aside.
5) In a large sauce pan, saute onion, celery, carrot, and garlic clove in 2 tablespoons of Grapeseed (or extra virgin olive oil). Saute for 3 minutes, stirring constantly. Add the Hatch green chilies and stir well.
6) PREHEAT oven to 375 degrees.
7) Add both cans of creamed soups to the sauce pan, and stir well to incorporate. At this point, you can add some additional sea salt or black pepper to taste, if you'd like. Remove from heat, and let stand at room temperature for 15 minutes.
8) Spray a large glass casserole dish with non-stick cooking spray. Set aside.
9) To the creamed soup sauce pan, add ¼ Greek yogurt, and stir well to incorporate.
10) Spread ½ of creamed soup sauce all over the bottom of your non-stick sprayed glass casserole dish. Place one layer of corn tortillas, slightly overlapping each other, onto the entire bottom of casserole dish.
11) Next, spread more creamed soup all over the corn tortillas, and top with a layer of shredded chicken, followed by a layer of the mixed cheese.
12) On the next layer, place tortillas first, then chicken, then cream sauce, then cheese. This will be your final layer.
13) Bake in 375 degree oven for 40 minutes. Casserole will be bubbling and slightly browned.
*Makes great leftovers! You can freeze this dish in an airtight container for up to 3 months.
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