Wednesday, February 22, 2012

Chicken Enchilada Casserole

This particular recipe is relatively new for me. I think I remember eating it when I was younger, but was not nearly as excited about it as I am today. A few months ago Mimi and I were in her and pop's apt and she wanted me to make this casserole. For those of you who know or not, mimi had back surgery almost 2 years ago now and she is still recovering in many ways and so she is not in the kitchen as much as she used to be or would like to be now. So she wanted to mix this together with me being her souse chef and I was thrilled because she was getting as close to the kitchen as she could that day! It sounded familiar, but I couldn't think back far enough to really know if I had eaten it before or not. It is such an easy recipe, I don't even need it written out, but I want y'all to have it! It is easy, tasty and easy to make ahead and freeze for later use, etc. On an average day, I'd say this dish is around $8.00. Add a bag of chips and make it a meal for $10.00. Can't beat it!

Chicken Enchilada Casserole

1 can of chicken
1 can of cream of chicken soup
1 small onion
6 (or so) corn tortillas
shredded cheese (a few cups)
1 can of green chilies chopped

Saute onion in margarine or butter until translucent.
Mix onions, cream of chicken soup, chicken, green chilies in a bowl.
layer a few tortillas on bottom of a casserole dish, 9x13 works well.
Then, layer mixture, then cheese then tortillas again. repeat layers (like lasagna)
bake at 375 for about 30-40 minutes until it is fully heated through and cheese is bubbly on top.

This recipe is my go to for company, and I buy green chilies, corn tortillas and sometimes cheese in bigger sizes and freeze what I don't use, so I have it on hand. It is smart to stay stocked up on cream of chicken soup and canned chicken anyway, because those are two very versatile ingredients and you can always use them.

I did not take a picture of this recipe. We ate it too quickly before I had a chance to get a picture. Hope you try it! As a side note, my mimi would have served this with corn chips, salsa, and a green salad (green leaf lettuce, with your toppings optional)

I like to mix in a skillet with some olive oil, some black beans (drained and rinsed), yellow corn (frozen preferred but canned will do) heat through and add taco seasoning, cilantro, salt, pepper and lime. It makes a quick bean and corn salad that is really fresh and yummy!

I'm finding out that mimi has a lot of easy, quick and inexpensive recipes in her beloved recipe boxes. I will find more and share!!
Stay tuned, I have another recipe to share very soon! (cooookies)yumm!