CHICKEN ENCHILADA CASSEROLE

 

We love chicken enchiladas at our house.  I haven't made them for awhile but lately, maybe due to the cooler temperatures, I have been making casseroles.  Last night it was lasagna--I do make a pretty good lasagna.  When my kids were growing up, especially with 5 sons, I usually made 2 pans of what ever casserole I was making. Or a huge pot of TACO SOUP so my boys and their friends had plenty for seconds.

I also decided one day that I was in too much of a hurry to roll the enchiladas up--yes, I really was.  So I decided to make a casserole out of the recipe and it worked out great! 

 

 

It just seemed quicker, less messy, and still the same delicious flavors.  Here, with no further ado, is my recipe for Chicken Enchilada Casserole.

2 large chicken breasts, boneless or not

2 cans diced green 

.25 cups flour

1 tsp salt

1 cup diced yellow onion

1 cup sour cream

5 Tbs. butter

2.5 cups chicken broth (can use the broth from cooking the chicken)

 2 to 3 cups Colby Jack cheese, shredded 

Corn tortillas

Boil the chicken breasts till cooked.  Remove from broth and allow to cool (we don't want to burn our fingers shredding it).  After shredding the chicken, place in a large mixing bowl, along with the green chiles.  Melt 2 Tbs. of butter in a large fry pan, add the flour and salt and stir till mixed.  Add the broth and stir together while it boils/thickens for approximately 1 to 2 minutes.  Remove from heat and add the sour cream and 1/2 of the cheese--stir.  Add .5 cups of the sauce to the chicken and chiles mixture.

Grease a 9 x 13 inch casserole dish.  Pour sauce over the bottom to cover, add chicken mixture, cheese and a layer of corn tortillas.  Repeat layering and end with chicken and cheese on top.

Bake for 25 minutes in 350 degree oven.  

Serve with salsa or more sour cream, if desired.  Leftovers are great--if there are any!

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