Creamy Green Chili, Chicken, & Corn Enchilada-Style Bake

"This is my way of making a rich & creamy Green Chili & Corn Enchilada bake...its almost "fundido" style wtih the Queso Asadero. Enjoy!"
 
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Ready In:
1hr 20mins
Ingredients:
24
Serves:
6-8
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ingredients

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directions

  • To make the sauce:.
  • Roast tomatillos, onion, green chilis, and garlic together in a 425 degree oven until charred and softened. Remove the skin, seeds, and stems from the green chilis.
  • Place all ingredients in a blender and puree. If needed, season with additional salt/pepper.
  • To make the Enchilada Bake:.
  • In a bowl, combine Chicken, corn, onion, garlic, sour cream, and cream cheese in a bowl with a bit of salt and pepper (to season) and mix well.
  • In a separate bowl, mix together 1/4 cup of Cheddar, 1/2 cup Queso Asadero, butter and Requeson Cheeses with the oregano and a pinch of salt & pepper to season.
  • Spray the bottom and sides of a casserole pan with non-stick cooking spray.
  • Scoop a thin layer of the green sauce on the bottom of the pan and layer the tortillas. I often cut the tortillas to ensure that I get good coverage with little waste.
  • Spread some of the Cheese Mixture and then the chicken/corn mixture on to the first tortilla layer. Add some of the green chilis lengthwise, ensuring that every bite will have some fresh roasted green chili.
  • Cover with a layer of tortillas and more Green Sauce.
  • Repeat the layering until all ingredients are gone and/or the casserole pan is full.
  • Top with a last layer of tortillas, green chili sauce and the reserved cheese.
  • Bake at 350 degrees for about 15-20 minutes until heated, bubbly, and yummy.
  • Serve by cutting into squares and topping with a sprinkle of fresh scallions and cilantro.

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Reviews

  1. Excellent recipe! I served this to family for our traditional Mexican buffet after church on Christmas Eve and everyone loved it. To save time, I substituted (1) 4 frozen, fully cooked fajita-spiced chicken breast halves, and (2) 33-oz jar of Green Chile Stew instead of making the sauce from scratch.
     
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RECIPE SUBMITTED BY

<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p> <p>I was&nbsp;proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, &amp; Pesto Sandwich. &nbsp;I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>
 
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