I know I should be updating about our massively massive wedding reception from last weekend, but I’m still too worn out! So here’s a little recipe I picked up about seven years ago from my estranged uncle’s wife. It’s simpler than most recipes, but very tasty!
My recommendation to you is to make it the day before and let it sit in the fridge overnight so that it can really thicken. Also, try not to substitute my ingredients if you can help it: I’ve learned through trial and error that it’s easy to lose the awesomeness that way.
…That’s right, I said “awesomeness”…
Chicken Enchilada Casserole
- 2-4 chicken breasts
- 1 can green chilies
- 1 can condensed cream of chicken soup
- 1 can chicken broth
- 1 large container sour cream
- 1 package soft tortilla shells
- 1 bag finely grated Tex-Mex cheese
Cook the chicken breasts (however you wish; I recommend the microwave for speed) and cut into small portions. In a large bowl, mix the sour cream, soup, broth, chilies and chicken. Tear the soft tortilla shells and layer the bottom of an oven-safe dish (ex. 15″x 10″ x 2″ pyrex). Pour half your filling mixture into the bowl, than top with cheese. Layer again with tortilla shells, pour the last of the mix on, and top with cheese. Bake at 375 F until cheese is melted, filling is boiling, and bottom tortillas are browning slightly (easier to tell if you’re using a transparent dish). Let cool for AS LONG AS POSSIBLE.
The thicker, the better. This dish has got to be one of THE best leftovers in the history of the world. It’s even good cold! I have a 3-size set of Pyrex dishware, and by doubling the recipe, I was able to fill all three dishes last night. MMmmMmmMM.
Also, keep in mind that I basically hate spicy food, and I’ll eat this. So spicy isn’t a major concern.