Preheat oven to 350°. Sauté first 2 ingredients in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Stir in soup and next 4 ingredients; remove from heat.
Spread 1 cup soup mixture in a lightly greased 13- x 9-inch baking dish. Arrange 24 tortilla quarters, slightly overlapping, over soup mixture; top with 3 cups chicken, 3/4 cup each Cheddar and pepper Jack cheeses, and 1 1/2 cups soup mixture. Repeat layers once. Top with remaining 24 tortilla quarters, soup mixture, and cheeses.
Bake at 350° for 45 to 50 minutes or until bubbly and golden. Remove from oven to a wire rack, and let stand 15 minutes before serving.
Woke with a craving for chicken enchilada. My family and I enjoyed this. Roasted a small bird seasoned with chipotles. Used drippings in lieu of cup of broth and increased this addition to total 2 cups. Layered in a lasagna size pan. DELICIOUS. Served with home made guacamole, low sodium black beans and mexican style canned corn. Served 6 people with one quarter leftover.
This recipe is awesome! My family usually groans when I make enchilada casserole, because I've been on a never-ending quest for the very best recipe. The quest is over--this is it! They all gave it a thumbs-up, and that NEVER happens with my picky eaters!
I split the recipe into two smaller casseroles and froze one. They were the perfect size for our family of 4.
This is great. My family loved it and asked me to make it again (one week later). Served it with beans, rice & salad topped with guacamole. Really good leftover too.
Good enough for company, but great for family dinner too.
I charred the poblanos and peeled them before dicing them. I also used 3 cups cheddar and only 1 of Jalapeno Jack to cut the heat very slightly.
Other than that - this recipe is awesome - the sauce is restaurant quality.
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