Mexican Chicken Enchilada Casserole Recipe

Here is a great Mexican recipe to go along with our Spanish lessons as promised.

Chicken Enchilada Casserole

6-8 servings

INGREDIENTS:

3-4 chicken breasts (or 6 halves)
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)
1 (10 ounce) package cheddar cheese, grated
1 small onion, diced
1-2 teaspoons oregano
1 tablespoon garlic powder
1 teaspoon salt
8-12 corn tortillas (you can also use flour tortillas if desired) cut into strips or shredded
16 ounces sour cream


DIRECTIONS:

Place Chicken in large saucepan and cover with water. Sprinkle in a 1-2 teaspoons of oregano; add the garlic powder and salt. Boil about 20 minutes. Remove chicken from stock and shred the chicken off the bones, saving the stock.

Mix soups, sour cream & chilies in large saucepan adding only enough stock to slightly thin. You will need less stock if you are using low fat soups.

Taste the soup mixture and re-season as needed. You may wish to add a bit of cumin to enhance the flavor. Simmer on low 15 minutes.

Add the chicken and diced onion to the soup mixture.

In 9x13 casserole dish, arrange ½ the shredded tortillas across bottom, spoon in 1/2 the sauce and sprinkle 1/2 the cheese. Repeat with a second layer.
Bake in 350 degree oven for 20 minutes.

Variations:
If you want to add a bit more zest to the casserole, consider adding some fresh, diced jalapenos or salsa to the mix. You may also want to sprinkle in some chopped olives or diced tomatoes for extra flavor and texture.

Try low fat soups, cheese and sour cream to reduce fat and calories.

Notes:
This dish freezes well and is a good “make ahead” dish. Leftovers served the next day are even tastier.

Buen provecho! Enjoy your meal!