A super easy delicious twist on the classic using bottled green chili stew! This can be made ahead and is a great option to use up leftover barbecued chicken after a barbecue party or rotisserie chicken lying in the refrigerator. This is not the most authentic version of enchiladas but it sure is a casserole meal that the family will enjoy anytime you put it on the dinner table!
3 Cup (48 tbs), shredded
Fresh white cheese/Ricotta cheese
Queso panela/Fresh mozzarella
Green chile stew two-step mix
20 Ounce (Cookwell & Company)
1 Cup (16 tbs) (for frying the tortillas)
Instant refried beans
7 Ounce (Santa Fe - Southwestern Style)
New orleans spanish rice
7 Ounce (Zatarains)
1. Place leftover barbecued chicken in a pot along with some water and boil until tender.
2. Remove to a dish and cool. Shred the meat off the bones. discard the bones.
3. Crumble the cheeses into a bowl and mix well.
4. Pour 20 ounces of the green chili stew into a shallow dish. Set aside.
5. In a skillet heat the oil.
6. Fry on tortilla at a time in the hot oil, then dip into the chili sauce and layer in a 2-quart (13-inch by 9-inch) casserole dish.
7. When the bottom of casserole is line with tortillas, scatter 1/3 the shredded chicken and 1/3 the cheese on top. Spoon a thin layer of chili stew.
8. Repeat layering of fried tortillas dipped in sauce, shredded chicken, cheese and sauce, making 3 layers in all.
9. Top with cheese and drizzle left over sauce if any.
10. Place casserole in an 350 degree F hot oven and bake for 30-35 minutes until hot and bubbly amd cheese is lightly browned.
11. In the mean time prepare the instant refried beans and Spanish rice according to package instructions. You can add a can of tomatoes to the Spanish rice if you like.
12. Cut the Chicken Enchilada Verdes into serving size squares.
13. Serve with the Refried beans and Spanish rice on the side.