This is a recipe my wife got from her sister Diane, who got it from myrecipes.com. This has been modified by my wife in a few different ways, so I’ll put the recipe up as we make it.
We usually used a can of store bought enchilada sauce, but have since found an awesome chili sauce recipe to replace the canned sauce. This was also given to my wife by her sister Diane after a trip to New Mexico.
This replacement chili recipe using crushed red chilis packs a punch, so if you don’t like that, you can go with a milder canned choice. But if you want to experience this awesome recipe as we do, (which I highly recommend), using all the modifications we’ve settled on, follow along and enjoy!
Note: This Chili sauce recipe comes from the El Potrero Trading Post in New Mexico. As does the crushed red chili Caribe used in this recipe. I’m sure standard crushed red chili would be fine as a substitute, but you can certainly contact them and purchase some if you’d rather do that. (Nope, not a paid promotional!)
Basic Red Chili Sauce (Using Chili Caribe)
- Simmer the chilis and garlic in the water in a covered sauce pan.
- Let it cool and pour into a blender a little at a time. (If the mixture is too hot, it will blow the top off the blender). Blend until the mixture is thick and smooth; you can add water if necessary. Pour the mixture back into a sauce pan and add the spices and vinegar. Let simmer.
- The red wine vinegar is the special ingredient passed down by the family's dad. It makes the flavor come alive!
- Note: This sauce can be frozen and used later.
- Serves 4
Mexican Chicken and Chili Casserole
- 1 cup fat free, less sodium chicken broth
- 2 (4.5 ounce) cans chopped green chiles, divided
- 1 3/4 pounds (boiled and shredded) boneless chicken breasts
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup evaporated skim milk
- 1 cup (8 ounces) shredded Monterey Jack cheese
- 1/4 cup (2 ounces) tub style light cream cheese
- 1 (10 ounce) can enchilada sauce (Or (1 1/4 cups) Chile Caribe sauce above)
- 12 (6 inch) corn tortillas
- Cooking spray
- 1/2 cup (4 ounces) shredded extra sharp cheddar cheese
- 1 ounce tortilla chips, crushed (about 6 chips)
- Boil chicken in water until it's almost done; shred and set aside.
- Combine broth and 1 can of chilis in a large skillet; bring to a boil. Add boiled and shredded chicken; reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from cooking liquid, reserving cooking liquid, and set chicken aside.
- Preheat oven to 350° F.
- Heat oil in a large nonstick skillet over medium high heat. Add 1 can of chiles and onion; saute 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
- Place 4 tortillas in the bottom of a 2 quart casserole dish coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips.
- Bake at 350° F for 30 minutes or until thoroughly heated. Let stand for 10 minutes before serving.
- Serves 8 (Serving size: 1 cup)