Chicken Enchilada Casserole In Green Chile And Sour Cream Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb boneless skinless chicken breast
• water
• 1 chicken bouillon cube
• 1 teaspoon ground cumin
• 1 teaspoon cumin seed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 16 ounces sour cream
• 12 ounces canned diced green chiles
• 1 1/2 cups colby cheese, shredded
• 1/2 cup onion, diced
• 3 tablespoons garlic, minced
• 18 corn tortillas

Recipe

• 1 preheat oven to 375 degrees.
• 2 place chicken breasts in large soup pan and cover with water. add cumin, garlic powder, onion powder, and bouillon cube. boil over med-high heat for 25 minutes or until chicken is done. remove chicken from pot and place in a plastic bowl. reserve 2 c of the "broth".
• 3 mix 2 c of broth, sour cream, green chiles, onion, garlic, and 1/2 cheese. bring to a boil stirring continuously. cook for 10 minutes or until sauce thickens slightly and remove from heat.
• 4 shred chicken breasts and add 1 c of the sauce to the chicken. mix well.
• 5 using a soup ladle, spread a small amount of the sauce in a 9x13" casserole dish. place 6 of the corn tortillas along the bottom of the dish, overlapping slightly. spoon 1/2 of the chicken mixture over tortillas. repeat.
• 6 pour remaining sauce over top layer of tortillas and sprinkle remaining cheese over the entire dish.
• 7 cover with aluminum foil and bake for 45 minutes at 375 degrees. take casserole out of oven, remove foil, and bake for an additional 5 minutes to brown cheese.
• 8 remove from oven and let stand for about 3-5 minutes. serve and enjoy!