Sunday, July 6, 2014

Chicken Enchilada Casserole

Ok...I'm not the BEST cook...I leave that to the experts like the Budget Gourmet Mom and fancy people like that...but I can make a mean Chicken Enchilada Casserole.  I made it for my friends at the June Retreat and they loved it, wanted the recipe and here it is!

First off, get your ingredients shown below plus a package of boneless/skinless chicken breasts and one yellow onion...this recipe will serve about 6 people 
(I always get an extra sour cream and a large size green enchilada sauce to double this)

Cook the chicken in a pot with one onion, chopped with salt & pepper to season
Add a little water to the chicken and put a lid on while it's cooking

Next...have you ever done this?  Take your cooked chicken and toss it into your KitchenAid and put the paddle on and it will shred your chicken!  My niece told me about this and I do it all the time now.

Next, make your sauce...
In a sauce pan, mix the Green Enchilada Sauce, one can of mild green chilies (hot if your brave), one pint of sour cream and 2 cups of cheese...I also add about 1/2 cup of the cooked chicken broth and add those onions that cooked with the chicken.  Mix together and watch the heat.  Slowly bring to a low boil and keep stirring.  Once it starts bubbling and the sauce is creamy and thick but not too thick, you are ready to layer...

Grab your dish and begin...

First, a thin layer of sauce

 Next, rip the tortillas into 4's...then layer to cover the bottom of the dish

Then add another layer of sauce 

 Add a layer of chicken

Then a layer of cheese

 Then start all over again until you've layered as high as your dish will off your final layer of tortillas with some sauce & cheese 

Now pop it into a 350 degree oven and bake about 45 minutes til it's bubbly and the cheese is all melted and golden

Let it cool and then eat!  
We add tortilla chips & salsa and a fresh salad to our dinner

 And there you go!  Chicken Enchilada Casserole!
Save your leftovers because this casserole is even BETTER the next day!
Thanks to my retreat friends for being such awesome foodies!

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