Pollo Verde—come hungry!

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This week we had the pleasure of having one of my favorite Aunts and her family visit.  It was great to have them with us.  I was able to try the Blueberry Citrus Loaf recipe again and it was better this time than before and I also made dinner two of the three nights they were here.

I’m going to share the Chicken Casserole recipe I made on Tuesday night.  It makes a ton.  I would actually suggest you prepare as directed and then pour into two dishes- one to bake and one to freeze or give away. 

Pollo Verde

Boil

  • 3-4 lbs of chicken breasts

Saute

  • 3 cups chopped onion
  • 1 stick of butter
  • While the onions are doing their thing cook:

    • 1 package of frozen spinach (after cooking, drain but reserve the liquid)

    Place into a blender (or tall bowl for hand blender)

    • the cooked spinach
    • 2 cans cream of chicken soup
    • 4 green onions, chopped
    • 2, 4 oz cans of green chilies, chopped
    • 1/4 tsp salt

    Blen well and pour into a large bowl and add:

    • 1 pint sour cream
    • reserved water from the spinach 

    (basically you are thinning out the sour cream a bit)

    Stir it all up.

    Shred the chicken.

    Get out:

    • tortillas (8-10)
    • shredded monterey jack or Mexican Cheese (12 oz or so)

    In a casserole dish (large if you are putting it all into one) layer:

    • tortilla strips (cut each tortilla into about 4-5 strips)
    • chicken
    • green sauce
    • onions
    • cheese

    Continue to layer and end with cheese on top!

    Bake at 350 for 30 minutes.

    You can make this ahead and put it in the fridge for a day before baking it!

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