Monday, June 28, 2010

Chicken Enchilada Casserole

Who doesn't love Mexican food? With a craving for Mexican food and chicken breast thawing on the counter, I couldn't help but want to make enchiladas. Well being as lazy as I am lately I decide to make it a casserole then roll up each indvidual enchilada. Plus I was straving and the quicker I could cook this the better. Here is the great recipe:

Chicken Enchilada Casserole

2 chicken breasts
1 can diced green chile tomatoes
4 roughly chopped garlic cloves
1/2 of a yellow onion chopped
3 cups chicken stock
1 can cream of chicken soup
1/2 cup of cream cheese
1 1/2 bag shredded cheddar cheese
12 corn tortillas
2 cans green enchilada sauce


Place chicken, tomatoes, onions, garlic in a pot. Add chicken stock and cook covered over medium heat for 30 minutes, or untill chicken is cooked through. Once the chicken is cooked drain the liquid and chop up the chicken. In a big bowl combine the chopped chicken along with the tomatoes, garlic, and onions. Add in the softened cream cheese and cream of chicken soup and stir. In a baking dish add a little bit of sauce to the bottom, and then cover with 6 corn tortillas. Add the chicken mixture, and the rest of the can of enchilada sauce topped with the 1/2 bag of cheese. Top with 6 more corn tortillas and the last can of enchilada sauce. Top with the rest of the cheese and bake at 375 for about 30-40 minutes, once the cheese is bubbley it is done!

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