Jimmy’s Hatch pepper Enchilada Caserole

Written By Big Spoon Co.

INGREDIENTS:

  • 2 Cups Cooked Chicken Breast, Chredded

  • 2cups shredded Cheddar Cheese

  • 1/2 Cup Chopped Chile’s (such as Hatch, Jalepeno, or serrano peppers

  • 12 White Corn Tortillas

  • 1 Can of Cream of Chicken soup

  • 16oz Jar of Jimmy’s Hatch Pepper Salsa Verde

  • Salt and Pepper

Cooling Instructions:

Preheat oven to 250 degrees. In a medium sauce pan, combine Cream of Chicken soup, chopped chiles, and Salsa verde, salt, pepper, and shredded chicken.

In a medium baking dish, lay a thin layer of sauce on the bottom. Then add a single layer of the corn tortillas. Add some sauce on top with shredded cheese. Repeat layering until baking dish is full and top with cheese.

Place baking in oven for approximately 30 minutes. Cook until cheese is melted and the enchilada sauce is bubbling.

Let dish cool for a few minutes before serving. Serve with Sour cream & chopped green onions.

Big Spoon Co.

We are a Richmond, Virginia-based public relations, marketing, and branding agency. We specialize in food, beverage, real estate, and lifestyle brands. Our firm offers a full suite of services including social media, photography, media relations, and more. We have represented clients of all sizes from corporations and startups to small businesses, non-profits, and government.

http://bigspoonco.com
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