Mainly For Meals
Chicken Enchilada Casserole
This is a large recipe for a 9x13 pan. Can make half recipe in a square pan. Also, when cold, this freezes well (if we have leftovers, we cut the cold casserole into serving size, wrap each serving in plastic wrap, put all into a zip loc bag and freeze).
2 cans (13 oz.) chicken, break up into smaller pieces, do not drain
2 cans cream of chicken soup + 1/2 c. water to stir into empty cans
1 and 1/2 c. sour cream
2 cans (4 oz.) diced green chilis, do not drain
1 to 2 tsp. garlic granules or powder
2 T. dried chopped onions
4 c. grated cheese (can be cheddar, pepper jack, mexi-blend, or monterey)
Corn tortillas
Mix chicken, cream soup/water, sour cream, green chilis, garlic, onions together. If it seems too thick, add a bit more water for a medium thin consistency. To layer: start with a thin layer of sauce in bottom of pan. Tear corn tortillas to fit in one layer on top of the sauce. Then put spoonfuls of the chicken mixture spaced over the torn tortillas, using about 1/4 of the mixture. Top this with 1 cup grated cheese (of your choice). Repeat this process to make 4 layers, but DO NOT put the last layer of cheese on at this time. Cover the pan with foil. Bake in preheated oven at 325 for 30 minutes. Take off foil, top with remaining cheese, bake another 10 minutes uncovered. Remove from oven, let sit for a few minutes before serving. Can top with Lettuce Salsa (see On The Side) and sour cream