New Recipe Night: Chicken Enchilada Casserole

My motivation for this recipe was the hubster. His favorite food is chicken enchiladas. My favorite food is any kind of casserole. BINGO! There you have it....chicken enchiladas + casserole = two happy bellies. I found a fairly simple and quick recipe from food.com which proved to be a keeper. I found myself rushing home for lunch today so that I could munch on some leftovers. I don't even want to begin to imagine how many calories are housed in this casserole....I mean heck, just look at the ingredients....:/

Cream city!

Ingredients:

*3 -4 chicken breasts (or 6 halves)

*1 (10 ounce) can cream of mushroom soup

*1 (10 ounce) can cream of chicken soup

*1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)

*1 (10 ounce) package cheddar cheese, grated

*1 small onion, diced

*oregano

*1 tablespoon garlic powder

*1 teaspoon salt

*12 corn tortillas

*16 ounces sour cream

Directions:

1. Place Chicken in large saucepan and cover with water.
2. Sprinkle in a handful of oregano,add garlic powder and salt.
3. Boil about 20 minutes
4. Save broth.
5. Mix soups, sour cream & chiles in large pan.
6. Add only enough broth to slightly thin.
7. Re-season as needed.
8. Simmer on low 15 minutes.
9. Add diced chicken and diced onion.
10. In casserole dish, arrange 6 tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese
11. Repeat- tortillas, sauce and cheese
12. Bake in 350 degree oven for 20 minutes.

I ran out of cheese. :( Otherwise that puppy would've been buried in cheddar! Which means it can only get yummier next time!! Lots of flavor, very easy and leftover worthy. Oh and of course the husband gave it a thumbs up!


Oh yeah, one more thing....ENJOY!!

GOT MOTIVATION?