Saturday, January 15, 2011

What's for Dinner?? Chicken Enchilada Casserole

Today is one of my busy days. On days like today, I look in the freezer the night before and see what I have made ahead of time.   Last night, I pulled out Chicken Enchiladas - a family favorite.  

Chicken Enchiladas are easy to make and you can enlist the help of your kids.  My kids like to tear the corn tortillas into pieces and scatter them in the casserole.    They also like to sample the cheese.

These Enchiladas have a nice mellow southwestern flavor.  If you want a spicier version, use a hotter enchilada sauce.

You can make the casserole and have it for dinner or freeze it for it later.   If you want to freeze the enchiladas I have a note below the recipe telling you how to do it.

Enjoy.



                        Chicken Enchilada Casserole

Ingredients:

1-15 ounce can red or green enchilada sauce
1-10 3/4 ounce cream of mushroom soup
½ cup chicken broth
1-tablespoon onion powder
1 teaspoon granulated garlic
8 corn tortillas
2 cup cooked shredded chicken breast
2 cups shredded Mexican cheese.
Shredded lettuce
Diced tomatoes

Directions:
  Pre heat oven to 350 degrees.
1.  In a medium saucepan, combine the first five ingredients.  Stir to combine ingredients.   Heat over medium heat until mixture just begins to bubble stirring occasionally.  Remove from heat and set aside.
2, Cover the bottom of an 8x8 inch-baking dish with a small amount of the soup mixture.
3.  Tear 2 of the corn tortillas into pieces and cover the sauce with the pieces.
4.  Take 2/3  cup of the chicken and distribute evenly over the tortilla pieces.
5. Sprinkle ¼ cup of the cheese over the chicken.
6.  Tear 2 corn tortillas into pieces and place over the chicken.
7.  Pour  1/3 of the soup mixture evenly over the tortillas.
8.  Repeat steps 4 through 7 two times.
9.  Sprinkle the remaining cheese over the soup mixture.
10.  Cover with foil and bake for 25 minutes.  Remove from foil and bake an additional 10 minutes or until bubbly.
11.  Remove from oven and cool for ten minutes before serving.
12.  Garnish with shredded lettuce and diced tomatoes.


Makes 6 servings
 Freezing Note:
Directions:
1.  In a medium saucepan, combine the first five ingredients.  Stir to combine ingredients.   Heat over medium heat until mixture just begins to bubble stirring occasionally.  Remove from heat and set aside.
2. Line an 8x8 inch-baking pan with heavy foil leaving a large over hang.
3, Cover the bottom of an 8x8 inch-baking dish with a small amount of the soup mixture.
4.  Tear 2 of the corn tortillas into pieces and cover the sauce with the pieces.
5.  Take 2/3  cup of the chicken and distribute evenly over the tortilla pieces.
6. Sprinkle ¼ cup of the cheese over the chicken.
7.  Tear 2 corn tortillas into pieces and place over the chicken.
8.  Pour  1/3 of the soup mixture evenly over the tortillas.
9.  Repeat steps 4 through 7 two times.
10.  Sprinkle the remaining cheese over the soup mixture.
11. Cover the casserole with the foil.  Put in the freezer.
12.  You can remove the casserole from the freezer when frozen and remove from the pan. Be sure to wrap the casserole well with foil to prevent freezer burn.  Label and date the casserole.  When ready to use thaw in refrigerator overnight and bake in the baking dish originally used.
13. Preheat oven to 350 degrees.  Bake covered with foil for about 30 minutes.  Remove foil and cook an addition 15 minutes or until casserole is bubbly.
14.  Let casserole rest for 10 minutes before serving.
15.  Garnish with lettuce, tomatoes and serve.

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