Green Chicken Enchilada Casserole

Ingredients
- 2 each boneless, skinless chicken breasts
- 3 each chicken thighs, bone in, skin on
- 1/2 cup yellow onion, finely chopped
- 1/2 clove garlic, finely chopped
- 1 stalk celery, sliced thinly lengthwise and chopped and finely minced
- 2 cans (small cans) chopped long green chiles
- 1 each small tomato, peeled, seeded and chopped relatively small (about 1/4 cup)
- 1/4 teaspoon sage, powdered or rubbed
- 1 quart water, or enough to more than cover chicken in a large pot
- 1/2 cup whole milk
- 2 tablespoons flour
- 1 package corn tortillas (36 count) - use only as many as needed

An easy and great tasting "from scratch" casserole that makes a superb Mexican entree.
Serving
suggestion: Green Chicken Enchiladas with a dollop of sour cream, Spanish rice, refried beans,
salad, saltine crackers and iced tea.

Directions
Additional Ingredients Needed: 1 cup or more Muenster cheese, grated 1/2 cup Yellow cheese (Longhorn,
Cheddar, Colby, etc.), grated

Preheat oven to 350 degrees F.

Put the chicken in a large pot
and add a little more than enough water to cover the chicken.
Add in the salt, pepper and
sage and stir.
Add in the onion, garlic and celery.
Bring to a hard boil, reduce the heat
to medium and boil until chicken is tender and has no red inside.

Remove the pan from the heat
temporarily. Remove the chicken from the broth to a plate or bowl.
Slice the chicken breasts
lengthwise into about 3 or 4 strips. Cut the strips into pieces about 1/2 inch long.
Put the
chopped breasts back into the broth and put the broth back on medium heat.
Remove the skin
from the thighs and discard.
Take all the meat off the thighs, discarding the bones. Be sure
to trim out and discard any sinews or tendons at the ends of the thigh muscles.
Cut the thigh
meat into pieces about the same size as the breast pieces. Add the thigh meat back into the
broth.
Add the tomatoes and chopped long green chilies in and continue simmering the chicken
until done. You may need to add a bit more water into the broth to have enough for the sauce -
don't let it boil dry. You will need about a quart or so of broth when you make the sauce.
In
a small bowl, stir the milk into the flour until smooth and no lumps remain. When the chicken is
done stir the milk-flour mixture into the broth slowly while stirring to prevent lumps. Remove
from heat as soon as the sauce thickens a bit (don't let it get too thick).

Stack and cut
about 10 tortillas at a time into halves (fewer at a time if it requires too much knife pressure).
Cut each set of halves into 3 triangular pieces (each tortilla will become 6 triangles). Set

aside.

Add a few of the tortilla pieces at a time into the broth, stirring well to coat the
tortillas. After about a fourth to a half of the tortillas are added, stir in about half of the
grated Muenster cheese. Stir in the remaining tortilla pieces, stirring to coat and moisten
well.
Don't add so many tortilla pieces that the sauce is too dry - In the end the sauce should
still be a bit liquid.

Pour the entire mixture evenly into a large Pyrex baking dish and smooth
the top. Cover evenly with the remaining half of the grated Muenster Cheese. Sprinkle the grated
Yellow cheese over the top of the Muenster cheese.

Place the enchiladas into the oven for about
10 to 15 minutes or until the cheese is melted as desired.

Serve with sour cream if desired.
(Saltine crackers go GREAT with this dish).