Cheater Chicken Enchiladas

Cheater Chicken Enchiladas

Cheater Chicken Enchiladas

Do you remember back in the 90’s when it was sort of a thing to make a quick enchilada casserole out of corn tortilla chips? (Did I just say that out loud?  Yikes! I’m showing my age!)  Anyway, I needed a quick dinner last night and threw this one together. Easy peasy. It’s so easy, I’m almost embarrassed posting it here. Don’t judge!  But I’ll tell ya what…it was really yummy and satisfying.  🙂

Recipe by:  Designs by Jeanne R
Ingredients:

1-1/2 lbs. chicken breast
1 cup water
2 cloves garlic, minced
3/4 cup sour cream (plus more to serve)
3/4 cup cottage cheese
1 – 15 oz. can of green chile enchilada sauce
1/2 onion, chopped
1 – 11 oz. bag of corn tortilla chips (use almost all but about 3 cups)
2 cups cheese (Cheddar, Longhorn, Colby, etc.)
Salt to taste

Directions:

Place the chicken breast in a slow cooker with the water and the green chile enchilada sauce, garlic and a good pinch of salt. Cook several hours or until the chicken is done and tender. Shred the chicken, set aside. Add the sour cream, cottage cheese and shredded chicken into the green chile sauce, stir.

Preheat the oven to 350 F. Spray a 9″x13″ baking pan.

Moderately crush some of the corn tortilla chips and place in the bottom of the pan, covering thoroughly. Add about half of sauce mixture onto the tortilla chips, layer with onion, then half the cheese. Repeat the layers.
Cover with aluminum foil, and bake for about 30 minutes, or until heated through and tortilla chips are soft. Serve hot with additional sour cream & refried beans.

Recipe Notes:

I know cottage cheese seems like a strange ingredient here, but it melts and enhances the nice creamy texture and moistness.  You won’t even know it’s in there!

Optional: Garnish with sour cream, chopped green onion or sliced back olives.

**Note – if you choose to cook your chicken another way by itself, or use precooked chicken, just make sure you end up with about 1 cup (or a little more) of chicken broth at the end, then add the broth into the green chile sauce, continue as before.  You’ll need this additional liquid to soak into the tortilla chips.

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