• D6a9be6e133e7bb543ad7d90aa1aca11

Green Chile And Chicken Mock Enchiladas

Gluten free option to enchiladas

Prep
Cook
Serves 8people
Ingredients
4
boneless, skinless chicken breasts, trimmed and cut in half lengthwise into two pieces
2
cans (15 oz) mild or medium green chile enchilada sauce (Macayo's brand)
1-2
can Whole Green Chilies, 27-Ounce Can)
4
oz reduced-fat cream cheese, room temperature
1/2
cup sour cream
2
cups grated mozzarella
Directions
1.
Preheat oven to 375F/190 C. Spray a 9-inch x 13-inch casserole dish with non-stick spray.
2.
Trim visible fat and other undesirable parts from chicken breasts and cut each one in half lengthwise. Put chicken into a small shallow pan, cover with water, and simmer over low heat until the chicken is done, about 15 minutes. Drain chicken into a colander in the sink. Remove to cutting board to cool.
3.
Put the enchilada sauce into a small saucepan and simmer over low heat until the sauce has thickened and reduced to 2 cups, about 20 minutes. Turn off the heat and stir in the cream cheese and sour cream. After you remove the chicken, drain the can of whole green chiles into the colander and let them drain for a few minutes. Then one at a time, use your fingers to split the chiles open and remove the seeds, piling them into two piles so you can make two equal layers in the casserole.
4.
When the chicken is cool enough to handle, shred apart into bite-sized pieces. Layer half the green chiles into the bottom of the casserole dish, arranging them so the whole surface is covered as much as you can. Over that make a layer of half the chicken, 1 1/2 cups of the sauce, and 1 cup of the grated cheese. Make another layer each of green chiles, chicken, sauce, and cheese.
5.
Bake uncovered until the casserole is bubbling and cheese is melted and browning on top, about 40 minutes. Let sit about 5 minutes before cutting. Serve hot.

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