another recipe from a friend, enchilada casserole. Natalie sent this to me after she made it and raved about it. she didn’t have a strict recipe (do we really follow recipes 100% anyway?) but here it is in a nutshell. i haven’t tried it but it sure does sound good. this one is for the archives and to make very soon.
You will need:
- 2-3 chicken breasts ( I got a pack of breast tenderloins and used 6 of those – probably would equate to 2-3 whole breasts)
- 1 yellow onion
- 1 green pepper
- 1-2 small cans of chick peas, or 1 big can, or however much you want
- tomatoes, if you like
- 1 small can of chicken broth/stock (I used the low sodium/low fat)
- 1 can of cream of chicken soup (I used the 97% fat free)
- 1 small can of red enchilada sauce
- 1 bag of monterrey jack shredded cheese
- 1 package of CORN tortillas (MUST be corn – not flour or wheat) – in the refrigerated aisle near the shredded cheeses
- Sour cream, if you like.
- Boil the chicken breasts in the broth
- While you’re cooking the chicken, cut up the veggies and mix with the chick peas, enchilada sauce (almost the whole can), and cream of chicken soup (about 2/3 of the can – you can always add more if you think you need it), and a big dollop of sour cream
- When the chicken is done, let it cool a little, and then shred it (very easy – just take 2 forks and go crazy)
- Mix the chicken in with the veggies/soups mixture
- Then to assemble the casserole, what I did was kind of like a lasagna. I put a layer of tortilla down, then spread some of the filling, then put some cheese on top, and repeated this for a few layers. On the top of it all, pour the rest of the enchilada sauce (just to give it a little color)
- Depending on the dimensions of what you’re baking it in, I would go with 350* for 25-40 minutes. I had it in a pretty deep, but small length/width-wise dish, and I baked it for about 40 until it started browning a little.
Thanks, Natalie! I will report back after i make them!