This delicious casserole that serves 4, was made with the meat from 3 leftover chicken drumsticks, a 77 cent packet of shredded garlic jack, part of a 1 dollar 10 pack of flour tortillas, 33 cents worth of cilantro, a 10 cent lime, a dollar can of green enchilada sauce, 1 dollar tub of cream cheese, 25 cents worth of green onions, a quarter's worth of cherry tomatoes, and spices I had on hand.
You know how I am with recipes, so I will do my best to tell you what I did.
Chicken Enchilada Casserole
Preheat oven to 350 F.
1 regular can green enchilada sauce
1 2 cup package shredded garlic jack
a handful of cherry tomatoes
1/4 cup cilantro
meat from 3 drumsticks
1/2 bundle green onions (green part only)
small tub cream cheese
5 or 6 flour tortillas, regular size
Chili powder, salt, and cumin to taste
zest and juice of 1/2 small lime.
1/4 cup crushed tortilla chips
Place a quarter cup of sauce on bottom of 8 inch round cake pan.
Place 1 tortilla over sauce.
In food processor, mince chicken, set aside in medium bowl
In food processor, mince half of greens and tomatoes, add to chicken.
In food processor, mix other half of greens,lime zest and juice, and tomatoes with cream cheese, add to chicken bowl. Add spices and mix together well.
On first tortilla, spread a couple of heaping TBSP full of mixture, top with a bit of cheese. Repeat until you run out of chicken mixture, reserving 1/4 cup cheese. Top with final tortilla and rest of green sauce.
Top with crushed chips and bake for 30 minutes. Top with remaining cheese and bake for another 10 minutes until cheese is melted.
Let set for about 15 minutes to become more firm.