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
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!
THANKS FOR STOPPING BY!
Looks delicious! pinned!ReplyDelete
Thank you! We do like this dish in our family.Delete
This looks fantastic , pinned for later - thank youReplyDelete
Wow, 5 sons! We had 4, and I couldn't believe how much food those boys could comsume!ReplyDelete
They did manage to put it away, especially as teenagers lol. You already know that 😊Delete
Sounds amazing! I love creamy enchiladas, as opposed to the traditional ones drenched in red sauce. These sound great!ReplyDelete
Thanks for sharing your post with us at our Embracing Home and Family Link-up party.
this looks so yummy and easy too! I have chicken enchiladas on the menu for tonight and I just might do a quick change and use this recipe.ReplyDelete
We have the youngest four of our eight still living at home - 4 teenagers eat A LOT, boys AND girls!
Thanks for sharing this past week at our Encouraging Hearts & Home blog hop!
I hope you like the recipe! Big families rock!Delete
Oh wow, this looks so creamy and delish! Thanks for sharing at the Sundays on Silverado Link Party!ReplyDelete
-Niky @ The House on Silverado
Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday,506. We are looking forward to seeing you again soon!ReplyDelete
Ohhh, just looking at that makes my mouth water!! Just yum! Thanks for sharing at the What's for Dinner party! Hope to keep seeing you every Sunday!!ReplyDelete
Sounds delicious! Thank you for sharing at Party In Your PJ's.ReplyDelete
Looks amazing! I'll be featuring you this week when the next To Grandma's house we go party starts. Thanks for sharing with us!ReplyDelete