Chicken Enchilada Casserole

Chicken Enchilada Casserole
(Recipe by Jayme Wadsworth)


Ingredients

• 7-8 Boneless Skinless Chicken Breasts
• 1  32 oz. Can of Macayo's Green enchilada sauce
• 1/3 c. Caldo de Pollo (chicken bouillon)
• 1/8-1/4 c. granulated garlic (not garlic powder)
• 1 lb Shredded Pepper Jack Cheese
• 8 TBSP Butter
• 8 TBSP Flour
• 4-5 c. Water
• 1 c. Milk
• 3  7 oz. cans chopped green chilies
• 36 White Corn Tortilla shells
• 1 Bag White tortilla chips
• 1 Bunch Cilantro

Directions


In a crock pot mix the water, caldo de pollo, and garlic. Add the trimmed and cleaned chicken breasts. Cook for 3-4 hours on HIGH. Once thoroughly cooked, shred with a fork into a bowl. (SAVE the Juice from cooking). Add about 1 cup of the juice from cooking to the schredded chicken (VERY important to prevent drying). Mix in the cans of green chilies and set aside. In a pot, melt the butter and then add the flour. Allow to brown a little for a deeper flavor. Add 2.5-3 cups of the chicken broth mixture from the crock pot to the melted butter and flour. Then add the milk and bring to a light boil, mixing frequently. Once it begins to boil remove from heat. Add the pepper jack and mix until melted. Add that mixture to the chicken. Cut the corn tortilla shells in half and then into strips, then microwave for about 1-2 minutes, until slightly softened. Add the strips to the chicken mixture and mix thoroughly. Then mix in the green enchilada sauce. Pour mixture into two 9X13 glass baking dishes and bake at 350 degrees for about 30-40 minutes until thoroughly heated and slight brown on top. Garnish with crushed tortilla chips and chopped cilantro.