Morning all! …. I made my Chicken Enchilada casserole last night, and it turned out fantastic! …. super easy and delish! Once again, my crazy town is practically shut down with people drinking margaritas in the streets ….. any excuse for a party/holiday LOL …. Me, I have to work today, but then again, what’s new! Abby had another yak-fest this morning, I have her V-E-T appt. next Tues, so I’ll see what’s going on ….. maybe her getting to be older tummy is getting more sensitive …. Here’s my casserole recipe (super family meal)
Chicken Enchilada Casserole
1 can cream of mushroom
1 lg. can (90 oz) enchilada sauce
1 lg. can (28 oz) diced tomatoes w/green chilies – loosely drained
½ cup diced roasted red pappers (from jar)
1 cup sour cream
3 -4 large chicken breasts poached & shredded
½ diced onion, 2-3 minced cloves of garlic cooked until soft
1 tsp cumin
½ tsp each salt/pepper
3-4 cups shredded cheese (I use the ‘taco mix)
3 tlb. fresh chopped cilantro
1 bag taco chips
Preheat oven to 350. Cook and shred the chicken, set aside. Cook the onions & garlic in a little butter until soft, then mix with the chicken. Mix the enchilada sauce, diced tomatoe/chilies, sour cream , red peppers, cumin, salt/papper and 2tlb. cilantro, set aside. To assemble the casserole – spray a dish with high sides (like a lasagna pan) with pam. Layer crushed taco chips, then chicken mix, then sauce, then cheese …. Repeat 3 times ending with cheese. Bake covered for 45 min. Pull out of oven and cover with one more layer of crushed chips and the remaining tlb. of fresh cilantro. Bake uncovered 10 more min. Let stand 5 minutes, then dig in!
Notes: You could also add a layer of corn or black beans