I've yet to recreate anything as good as we had during that trip, but the green chile now works its way into our meals more than it ever did. I'm on a quest for a homemade green chile sauce so if you have one, send it my way!
This casserole version of green chile chicken enchiladas has won the hearts of many new parents (and of course this household!) as it has become one of those staple casseroles I throw together for my sleep deprived friends. The Boss gives it the toddler stamp of approval, just hold the sour cream and cilantro, she's not such a fan.
I usually serve this dish with a sweet corn cake mix made by a brand that rhymes with Chi-Chi's. Ooops! I know, how Semi-Ho of me. Don't hate.
Green Chile Chicken Enchilada Casserole (adapted from Cooking Light)
1 TBSP olive oil
1 cup diced onion
3 cloves garlic, minced
1 lb chicken, shredded (original recipe called for soy chicken)
1 1/2 cups cheddar cheese or taco cheese blend (original recipe called for light taco cheese)
14 corn tortillas, quartered
20 oz green chile enchilada sauce
1 can green chiles, chopped and undrained
1 tsp chile powder
½ tsp cumin
Saute onion and garlic in olive oil until soft and translucent. Add undrained chiles and sauté for another two minutes. Mix in shredded chicken.
Add cumin and chile powder to green enchilada sauce, stir to combine. Ladle 1/3 of the sauce into the bottom of a baking dish. Lay ½ of the tortilla pieces over the sauce, overlapping them to make a solid layer. Add chicken/onion mixture, sprinkle half of the cheese over the chicken mixture and then ladle another 1/3 of the sauce. Top with remaining tortilla pieces, sauce and cheese. Bake at 350 for 25-30 minutes, uncovered.
Serve with light sour cream and cilantro.