Recipe: Chicken Enchilada Casserole

This has been one of my favorite meals since I was a kid. This particular recipe is from my mom and I still absolutely love it. We made it last night and I thought I would share it with you all. This is a casserole that you can put together and toss into the fridge until you're ready to put it in the oven to cook. It freezes wonderfully as well. 

​So without further ado: 

Chicken Enchilada Casserole

Ingredients:
1 chicken (or 3 chicken breasts)
2 cans cream of chicken soup
2 (4 oz.) cans chopped green chiles (use one can if you don't like it spicy)
1/2 tsp. ground cumin
1/4 tsp. sage
1/4 tsp. powdered chili
1 diced onion (we use 1/2 tsp. onion powder)
1 lb. grated cheese
1 dozen corn tortillas

Note: You can certainly  make your own cream of chicken style soup and I've made my own corn tortillas. So it doesn't all have to be from a can. I do most of my cooking from scratch so when I make this dish every once in a while, I just go with the cans to give myself a break. lol 

Directions:
Salt and pepper the chicken and then bake. When it's tender, allow it to cool. Remove the meat from the bone (or skip this part if you baked chicken breasts) and break into bite-sized pieces. 

In one bowl, combine the soup, chicken stock from the baked chicken, green chiles, and seasoning. Stir together well and set it aside. 

If you use chopped onion, I usually stir it in with the chicken. At this point you'll have three ingredient bowls: that with the soup mix, the chicken (and onions, desired), and the cheese.

Grease the casserole dish and layer the ingredients: Tortillas (3-4 per layer), chicken, soup mixture, cheese. Repeat these layers until everything has been used and top with extra cheese. 

Bake at 325'F for 35-45 minutes (it can take closer to an hour if you're pulling it out of the fridge). You'll know it's done with the sides are super bubbly. 

​I hope you and your family enjoys this recipe!

And a big thanks to my mom, Suzanne Allison, for the excellent recipe! 

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