I have a confession about this recipe. It's a lot of cans! Normally, I really try to avoid can-recipe's, but there are a few family favorites from when I first started cooking that are just too awesome to go away. This is one of them. We LOVE this meal. Enchilada's themselves can be tricky because they can fall apart while you're serving; this totally eliminates that problem. It's creamy with a little bit of kick, and I can hide veggies like corn in it (great way to get kiddos to eat more veggies). This recipe was handed down from my grandmother, and originally was vegetarian. I got a lot of her cookbooks, which I refer to on a regular basis. Thanks, Grandma!
I am putting this recipe up for 2 reasons: first, because it's a meal that my family enjoys and we've been making it for years so I want it to be a part of my cache; and second because I want to challenge myself to improve the recipe so that it doesn't include cans (or at least eliminate a couple of them). I am hoping to have an 'updated' version of this recipe in the near future.
Chicken Enchilada Casserole
2 c sour cream
2 cans cream of chicken soup
1 small can diced green chili's
2 cans diced, cooked chicken
2 bunches green onions, diced
2 c shredded cheddar cheese
12 corn tortillas
In a bowl, mix the sour cream, soup, and green chili's together. Spread a thin layer on the bottom of a casserole dish. Tear 4 tortilla's in half and spread them across the bottom. Add the chicken to the mix. Place about 1/3 of the mix onto the tortilla's in the dish and spread it evenly. Sprinkle 1/3 of the green onions and 1/3 of the cheese on top. Add 4 more tortilla's, and continue to layer in the same order 2 more times. The last thing should be the cheese and onion.
Bake in the oven at 375 for about 20 minutes. Enjoy with corn, cornbread, chips and salsa, even guacamole. Such a great meal for on-the-go days when you don't have time.