Chicken Enchilada Casserole, Repeat of an Old Favorite.

Usually when I ask Roy what he wants for a weekend dinner, he will tell me to make "Whatever, anything you make is good."  Nice compliment really, since my book of recipes is growing so full, I need to start a new binder.  One day though, he specifically asked for "Chicken Enchilada Casserole", and this is one I haven't made in a long while.  It's one of those casseroles which is easy, but you have to be in the mood for it; he was in the mood.

I saw this recipe on a forum and it was basically off the back of a soup can; I revamped it for our tastes.  When I make it now, I have to make two, one for hubby, and one for his mom; my recipe is for one, but you can easily double it up.

Chicken Enchilada Casserole

Ingredients:

2 boneless, skinless chicken breasts; cooked and chopped.
3 Tbsp. chili powder (New Mexico preferred)
1 (10 ½ oz.) can cream of chicken soup
1 (10 ½ oz.) can refried beans
1 (15 ½ oz.) jar chunky salsa, medium heat
1 (8 oz.) container sour cream
2 cups shredded Mexican cheese mix (divide into 1 ½ cups + ½ cup set aside)
1 (10 count) package 10 inch corn tortillas



Preparation:

Preheat oven to 350F; spray inside of 2-quart baking dish with nonstick cooking spray.

In a large bowl, mix together well the first seven ingredients, except the ½ cup of cheese that was set aside.

Place 4 tortillas in dish, making sure to cover bottom and sides. Spread half the mixture onto the tortillas. Cover with 3 tortillas; spread remaining half of mixture. Cover with remaining 3 tortillas; spread out half cup of cheese.

Bake for 45-50 minutes; until top is browned and mixture is bubbling. Remove from oven and let set for 15 minutes before serving.

Makes 6 servings.

As you can see, a round or oval casserole dish will work for this recipe.

Mary Cokenour