Chicken Enchilada Casserole

If you read my Weekending post from yesterday, you know that Saturday night we had Ian and Kayla over for dinner.  I decided to go a little retro and fix something that I hadn't made in years - Chicken Enchilada Casserole.  If you like cheese, this is the recipe for you!

This recipe was in a church cookbook circa 1980 and I've adapted it a couple times over the years.  The thought of blogging this recipe didn't come to me until well into the prep, so please forgive my lack of pictures.

Here's What You Need

About 2 pounds of chicken (I used boneless breasts)

Corn or Flour Tortillas

1 cup sour cream

2 cans cream of chicken soup

1 Tbsp. taco sauce (I use mild, but if you like heat go for the hot)

1 lb. shredded cheddar cheese (yes, that lb. means pound, as in 16 ounces)

1 lb. shredded Monterey Jack cheese

2 - 4 oz. cans green chili peppers (diced)

2 Tbsp. (or more) chopped green onion

Here's What You Do

Cook chicken in salted water in a large cooking pot until tender.  As soon as it cools enough for you to touch it, shred it up.

In a bowl, mix together shredded chicken, sour cream, chicken soup, diced green chilies and taco sauce.

Place about 3 tablespoons of the chicken mixture into a tortilla, roll up and place in a greased 9 x 13 baking dish.  Continue until the baking dish is full.  I usually get the large tortillas and use 7 out of the 8 in the package.  If you roll them pretty tight, you could easily use all 8.  (It was at this point that I realized I was going to blog this recipe, so let the pictures begin.)

Spread remaining chicken mixture over the top of the tortillas.

Spread the cheeses over the top.  I usually alternate between the cheddar and Monterey Jack.  It's a lot of cheese guys, so just push it down a little if you have to.

Sprinkle the chopped green onion on the cheese.

Bake in a 350 degree oven for 45 to 60 minutes.

While the casserole is in the oven, you can whip up some Spanish rice and beans and you are all set for your Mexican fiesta!  Óle!

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