Friday, January 9, 2009

Friday Feast: Chicken Enchilada Casserole

Chicken Enchilada Casserole
2 lbs chicken (sauteed or boiled)
1 small onion (Vidalia or sweet)
1-2 lb bag of shredded cheddar
1 can cream of chicken soup
1 pint sour cream
1 can green chilies
1 can sliced black olives
1 bag flour tortillas

Preheat oven to 350 degrees.
Lightly spray 9x13 baking dish with cooking spray.

Set cooked chicken aside.
Chop and saute onion in butter in large pan add cream of
chicken soup, sour cream, chilis and chicken.
Layer tortillas, chicken mixture then cheese and olives -
3 times, top with tortillas and more cheese.

Bake for 30-45 minute, and let stand about 10-15 minutes
for the sauce to thicken up a bit.

I've found this is a great dish if you like Mexican, but your kids aren't so sure if they do. It's pretty mild, without the traditional spicy red sauce - and you can leave the chilies out, if needed, even though I don't think they add too much heat.


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