It's football season so make your game day food easy and yummy for a crowd.
This casserole has a delicious smoky chile flavor and loaded with cheese that
will have your guest coming back for seconds and thirds.
I said make it easy on yourself...Grab about 2 or 3 roasted chickens from your market.
Pull all the chicken off the roast and spread it up into bite size pieces.
Place 3 green chiles on a pipping hot skillet and sear all the sides.
They should have a good char and blister on them.
Carefully remove each chile from the pan with tongs and toss them
into a brown paper bag. Seal and let steam for
about 10 minutes. This will make
the skin fall off so easy.
Remove one at a time and peel the skin from each chile.
Perfectly Skinless.
Slice and dice up the green chiles and set aside.
In a large bowl add one can of cream of chicken soup and one pint of sour cream.
Chop up about 1/2 cup of green onions.
Toss the green chiles and green onions into the bowl and mix.
Add to the bowl 3/4 cup of Pepper Jack Cheese.
Give another good mix with a green spatula.
Take out and set aside about 2 cups.
Mix in the shredded roast chicken.
Open up two small cans of sliced black oils and tumble them
into the bowl and give it all a good stir.
You will need about a dozen medium flour tortillas.
Spray a 9x13 pan with cooking spray. Layer the bottom of pan with
3 tortillas ripped into pieces.
Spread 1/2 of the chicken mixture over the tortillas.
Top another layer of tortillas and then rest of the chicken sauce and one more layer of tortillas.
Grab the sauce you set aside.
Pour the 2 cups of sauce over the top of the last layer of tortillas.
Top with 1/4 lb of Cheddar Cheese.
Bake this casserole in a 350 degree oven for about 40 minutes.
What's great about a casserole is that it can all be assembled few
days in advanced and stored in the refrigerate till
your ready to serve it on game day!
Garnish with some green onions.
Game Day Ready!
Green Chile Pepper Jack Chicken Enchilada Casserole.
Enjoy!
P.S.
Serve this casserole with a side of salsa and a dollop of guacamole :)
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