Many moons ago a neighbor gave me this fabulous recipe for Chicken Enchilada Casserole. I made it over and over and shared the recipe many times. Eventually I quit making it, don’t know why, but Monday I got a wild hair and decided to make one. I know there are many variations on this recipe but here’s the one I use.
- 2 boneless skinless chicken breasts
- 1 can cream of chicken soup + 1/2 can of water
- 1 small can of chopped green chilies
- 1 can Rotel tomatoes and chilies (I used mild…it added a little kick)
- shredded extra sharp Cheddar cheese
- Tortilla chips
Boil the chicken breasts until thoroughly cooked. Cool and then shred in your blender. Drain the juices from the chopped green chilies and the Rotel tomatoes and chilies. Combine the cream of chicken soup, (add 1/2 can of water), the chopped green chilies and Rotel tomatoes well. Then add in your shredded chicken and mix all together until well blended. Line the bottom of your casserole dish (sprayed with Pam) with crushed Tortilla chips. Pour the chicken mixture over the chips and top with more chips. Bake @350 degrees for approximately 15-20 minutes (be sure the chips don’t burn), then top with the shredded cheese. Continue cooking until the cheese is melted and bubbly.
I serve this with a green salad and rolls.
This is a quick meal that tastes good and goes a long way. The above recipe should serve about 4.