Growing up my mom made chicken enchilada casserole. It was one of my favorite things to eat. So when I was about thirteen she taught me how to make it. And I’ve been serving it to my own kids ever since.
I’ve played around with the recipe over the years, so it’s not exactly the way my mom makes it. But it’s still super delicious. Probably even better than my mom’s. (Nobody tell her I said that)
Whenever someone has a baby or a death in the family I take over a huge pan of chicken enchilada casserole. It’s always a huge hit and I’ve probably shared the recipe a hundred times.
This morning I was prompted to make it because my poor mom fell in her driveway and broke her arm. And I wanted to do something to help her out because she’s always there for me. Always.
I called her and told her I was on my way over with food. She must have been so borked out of her mind on pain medication because when I walked into her bedroom she said, “Shauna, you came to see me. What a nice surprise!” She had no recollection of talking to me, or that I was bringing dinner. That’s how you know the drugs are working.
Long story short, here’s my recipe for Chicken Enchilada Casserole.
You’ll need:
1 already roasted whole chicken (from your grocery deli); OR, 3 cooked chicken breasts, chopped
1 can of chopped green chiles (7 oz)
1 can of cream of chicken soup (10 3/4 oz)
1/2 medium white onion, chopped
1 8 oz light sour cream
1 cup low fat milk
5 corn tortillas, cut into strips
1 cup Mexican four cheese blend (or cheddar) shredded cheese
1 TBSP chili powder
salt to taste
To prepare:
Saute onion and green chiles in 1 tsp olive oil.
In a large bowl, add chicken, cooked vegetables, soup, milk, cheese, sour cream, tortilla strips, and chili powder. Mix well.
Set your oven to 350 degrees.
Pour mixture in a large casserole dish and sprinkle with more cheese.
Cook uncovered for 30 minutes, or until bubbling.
Prep time: 30 minutes
Cook time: 30 minutes
Serves 4-6, depending on how hungry you are.
{ 9 comments… read them below or add one }
you had kids when you were 13?
Well, yeah… that’s how come she only looks twenty-five now!
That sounds really-really good, and I wanna try it just as soon as it cools off enough to use the oven!
Damn. Why couldn’t you have posted this last year when I still lived in Dallas and had access to things like tortillas and cream of any-friggin’ kind of soup? We’re back in Egypt– Land of all things cooked from scratch.
I miss Mexican food….even pseudo-Mexican.
(It does sound good, tho)
I made this for my family the first day you posted this and again this weekend camping! Love it!! Thank you
I’m trying this tonight. My little guy (10 months) needs some additional lbs, so I’m going full fat on everything.
My ass says: eff you, Shauna Glenn. Eff you.
Ok I went home and made this last night. My husband, who thinks he is “king of all cooks” actually said it was “really good”. I will add a few more tortillas next time just for the added chew factor.
The mix, also all mixed together would be great smeared on a homemade pizza crust and baked, topped with lots of cheese.
I commented once already, but I had to come back and say I made this mixture and stuffed it into fresh adobo peppers and it was amazing! The peppers/chilli’s gave it a little kick! Thank you again for posting this one.
I recently moved to England from Canada, and apparently they don’t eat mexican here… nachos are just corn chips with melted cheeze wiz… And while that is yummy sometimes it’s not enough. My heart thanks you for this recipe while the seats of my jeans are silently cursing you… I will be eating this tonight!