Hominy and Chicken Enchilada Casserole

This is a delicious and rich casserole that is southwestern but not spicy.  It serves four, although the recipe I cribbed it from said it served 8.  Not with three boys in the house!  I served it over Sweet Sour Cream Cornbread with Blackeyed Peas on the side.  It was gone before I knew what happened.

Serves 4

Prep Time – 25 minutes

Cook Time – 35 minutes

Ingredients

  • 1 can of Golden Hominy
  • 1 can Green Enchilada Sauce
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 can diced green chilis
  • 2 eggs beaten
  • 1/2 reduced fat sour cream
  • 3/4 cup of Shredded Cheese
  • 3 or 4 sprigs cilantro

Directions

  1. Cut breast  in half if thick.  Boil chicken for 20-30 minutes with cilantro.
  2. Drain and cube chicken
  3. Preheat oven to 375
  4. Spray a 2 quart baking dish with cooking spray
  5. Combine all ingredeints except for the cheese, in the baking dish ( I used a 2 1/2 quart casserole dish)
  6. Season with salt, garlic salt or  spicier pepper seasonings to taste
  7. Top with shredded cheese
  8. Cover with lid or foil and bake for 25 minutes
  9. Uncover and bake for another 10 minutes.
  10. Allow to sit for 10 minutes and serve.

 

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