Recipe: Chicken Enchilada Casserole

[syrenslure]

I've talked about my Chicken Enchilada Casserole a few times, and I made it last night, so I am in the mood to share. I don't really have a recipe for this, as I have said, I don't think I have made this the same way twice in the last 8 years. Also, it resembles Chicken Enchiladas only vaguely, in that it was inspired by them. It's my husband's

Comments

[sunshineali]

We love mexiacan and I'm all for casseroles so I'm on this. I have one too, if you are interested. :)

[syrenslure]

Sure, I love to see other people's recipes and get inspired. My husband is a HUGE fan of Mexican food.

[sunshineali]

Okay, here it is:

4 cut-up boneless, skinless chicken breasts
10-12 cut up corn tortillas (white or yellow)
1 can Hormel chili with beans
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 diced medium to small onion (yellow or purple)
1/3 can of green chili salsa verde (small can)
1 cup grated cheddar
1 cup grated jack (I use the mexican blend from Costco)

Preheat oven to 350, mix up all ingredients except the cheese, spread in a greased (pam spray) pyrex 9x13 or 10x14 cover with the cheese and bake for 1 hour.

It's fast, it's easy, it's g-o-o-d.

note: You can use less or more cheese depending how you feel about it.

:)

[syrenslure]

I think he'll like this. I'll have to try it next time I have some money to go grocery shopping.

I'm not sure what salsa verde is (other than it is obviously made with green chilis of some sort) so I will have to try that and possibly experiment with it.

Thx.

[aerianya]

I am ever so much lazier than you. I just add the cream of chicken and cream of mushroom soups with the sour cream, Mexican shredded cheese and a small can of diced green chilies and chicken roll some in the tortillas then pour the rest over the top.
I layered last time instead of rolling and no one even noticed.
Sometimes I wonder why I even bother. *sigh
I should try some of those spices next time.

[syrenslure]

That's basically all this is - though I guess I did go the long way around it. I originally was trying to figure out how to get something that approaches Chicken Enchiladas in a restaurant, but the execution has gotten sloppier and lazier as time as gone by, instead of less so.

Yeah, the rolls were good for portioning, and looked pretty, but really, no one cared, so I said, what if I just layered it... it's a little drier, but it comes together so well.