Friday, October 14, 2011

Food Friday: Chicken Enchilada Casserole

This recipe is easy, in-expensive and my man loves it. He loves it so much that I didn't get the chance to take a good picture. This is all I got.

Yah, not the most flattering picture, but I have learned that some of the best tasting things don't look fantastic.

Here is the easy-peazy-recipe. 

1-1 1/2 c. cooked cubed chicken
1 family sized can of cream of chicken soup
1 c. sour cream
1 can diced green chilies
grated cheddar cheese
about a dozen corn tortillas

Heat oven to 350 degrees
Mix chicken, sour cream, cream of chicken soup and diced green chilies together.
Spray 9x13 pan.
Put a thin layer of the mixture in pan. Cover with tortillas and then put another layer of the mixture over the tortillas. Alternate these layers until it is a centimeter below the top of the pan.
Sprinkle a good amount of grated cheese over the top.
Cook for 30 minuets in the oven.

Something extra:
I like to top mine off with spinach and tomatoes.

Happy cooking,
Miss Riss

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