Tuesday, November 10, 2009

Chicken Enchilada Casserole

  • 6 cups diced or shredded chicken, cooked and lightly seasoned. (I bake several boneless chicken breasts with olive oil, salt & pepper, then dice them up. Or, if I’m especially lazy, I just pick up a fully cooked rotisserie chicken from the store and shred it.)
  • 16 oz. sour cream
  • 2 cans cream of chicken soup
  • 3/4 lb each cheddar cheese and Monterrey jack cheeses
  • 1 can green chilies
  • 1 pkg tortillas (I use whole-wheat)
  1. Mix sour cream, soup, and 2/3 of cheese together in a large bowl. Set aside 1 cup of the mixture.
  2. Add chicken to the mixture and stir well.
  3. Layer the bottom of a lightly greased casserole dish with tortillas. Add a layer of mixture. Add another layer of tortillas. (You can also put a little of the mixture inside a tortilla, wrap it up, and line several of these in the bottom of the dish, side by side. This is more enchilada-like, but takes longer and doesn’t change the taste at all.)
  4. Top with the 1 cup of chicken-less mixture you set aside earlier.
  5. Layer with chilies on top.
  6. Add the leftover 1/3 of cheese.
  7. (refrigerate overnight if you have time)
  8. Bake at 375 degrees for 35 minutes.

Very easy. Very good. This was stolen from our good friends who made it for us one night for dinner. This is sooo good! I knew I couldnt lose it so I had to repost it.

1 comment:

pdkamath said...

Hey post more veg recipes. Thanks