Ingredients:
3 chicken breasts
3 cans cream of chicken, low sodium preferred (10.5 oz)
1⁄2 cup milk
32 oz. shredded cheddar cheese
6 New Mexico Hatch Green Chiles, mild or hot
1 package 30 ct corn tortillas
PREPARATION:
Step 1
Boil + shred chicken.
Fill up a large sauce pan with water and add the chicken breasts.
Bring water to a boil on high heat, then cut the heat by turning it down to low to simmer for about 45 minutes.
Place boiled chicken on large cutting board and shred with two forks.
Set aside in the sauce pan.
Step 2
Roast the chilies.
While the chicken is boiling, set oven on Hi for Broil.
Line a large baking sheet with foil and lay out the chilies.
Broil chilies for about 30 minutes, 15 minutes on each side, or until blackened.
Once complete, set aside in large plastic bowl covered by foil to cool for 20 minutes.
Once ready, peel skin off chilies, cut off the stem, and slice open to scrape out the seeds.
Slice up chilies into thin, short strips.
Step 3
Cook the casserole filling.
In the large sauce pan with the chicken add cream of chicken, milk, chile and cook on medium low heat for 20 mins.
Step 4
Make the casserole!
Set oven to 350 degrees.
Grease a large and deep rectangular baking pan (suggested measurement 12.7″ X 8.9″ X 2″). Then layer ingredients:
1st layer: Line bottom of the pan with three rows of corn tortillas (3 in each row). Spread a layer of casserole filling over the top and then the shredded cheddar cheese.
2nd Layer: Add a layer of 6 corn tortillas (2 in each row), the filling, and cheese.
3rd Layer: Add a layer of 6 corn tortillas (2 in each row). Top with the rest of the casserole filling and cheese.
Step 5
Bake for 30 minutes, let cool for 5 minutes.
Step 6
Top with chopped tomato and lettuce and enjoy!
enjoy!