Yum Yum Chicken Enchilada Casserole

My sister and her family came over yesterday for a visit. They are moving from Phoenix to Portland, and I was sorta kinda on the way. ;-) It was great to catch up with my sister, because I just don't see her very often; once a year is about all we can manage. Her daughter, who is autistic, has made a LOT of progress since the last time I saw her, and I was really enjoying spending some quality time with my niece. I didn't get to spend as much time with my BIL and my nephew, as they took off to visit BIL's Bay Area friends shortly after they arrived.

Anyhoo, I thought about making chicken enchiladas but then discovered that I didn't have enough tortillas to make enough for us all. So Sister & I improvised, and came up with the NOT DIET-FRIENDLY Yum Yum Chicken Enchilada Casserole:

2 cooked chicken breasts
1 can cream of chicken soup
1 small can chipotle chiles in adobo sauce
1 jar enchilada sauce
2-3 tortillas, cut into strips
Shredded cheddar (or Jack, or Mexican Mix - whatever you have) cheese
Fritos
Sour cream (optional - for serving)

Preheat oven to 350°.

Take the 2 chicken breasts & shred the meat with forks. Mix together the can of soup, plus 2 or 3 chiles (minced) and a little of the adobo sauce (you will have TONS of the chiles left over; save them for another recipe). Mix enough of the soup/chile sauce in with the shredded chicken to make it like chicken salad or tuna salad consistency. You don't want your chicken swimming in the soup stuff, but you need enough to keep the meat moist & tasty.

Spray a 9" square casserole dish with nonstick spray. Pour in enough enchilada sauce to lightly coat the bottom of the dish. Lay slices of tortilla over the sauce to cover, then carefully spread the chicken/soup mixture over it. Top with more sliced tortillas. Pour more enchilada sauce on top (you'll probably have a lot left over - I think I used half a jar). Then add a layer of shredded cheese. Finally, crunch up some Fritos and put them on the very top. Pop it in the oven for about 30 minutes, until the cheese and sauce is bubbly. Then broil the casserole for a couple minutes to make the Fritos golden brown. Serve with sour cream. Will serve 4-6, depending on how often you go back for more. Heh.

Yum Yum Chicken Enchilada Casserole

My sister and her family came over yesterday for a visit. They are moving from Phoenix to Portland, and I was sorta kinda on the way. ;-) It was great to catch up with my sister, because I just don't see her very often; once a year is about all we can manage. Her daughter, who is autistic, has made a LOT of progress since the last time I saw her, and I was really enjoying spending some quality time with my niece. I didn't get to spend as much time with my BIL and my nephew, as they took off to visit BIL's Bay Area friends shortly after they arrived.

Anyhoo, I thought about making chicken enchiladas but then discovered that I didn't have enough tortillas to make enough for us all. So Sister & I improvised, and came up with the NOT DIET-FRIENDLY Yum Yum Chicken Enchilada Casserole:

2 cooked chicken breasts
1 can cream of chicken soup
1 small can chipotle chiles in adobo sauce
1 jar enchilada sauce
2-3 tortillas, cut into strips
Shredded cheddar (or Jack, or Mexican Mix - whatever you have) cheese
Fritos
Sour cream (optional - for serving)

Take the 2 chicken breasts & shred the meat with forks. Mix together the can of soup, plus 2 or 3 chiles and a little of the adobo sauce (you will have TONS of the chiles left over; save them for another recipe). Mix enough of the soup/chile sauce in with the shredded chicken to make it like chicken salad or tuna salad consistency. You don't want your chicken swimming in the soup stuff, but you need enough to keep the meat moist & tasty.

Spray a 9" square casserole dish with nonstick spray. Pour in enough enchilada sauce to lightly coat the bottom of the dish. Lay slices of tortilla over the sauce to cover, then carefully spread the chicken/soup mixture over it. Top with more sliced tortillas. Pour more enchilada sauce on top (you'll probably have a lot left over - I think I used half a jar). Then add a layer of shredded cheese. Finally, crunch up some Fritos and put them on the very top. Pop it in the oven at 350 or so for about 30 minutes, until the cheese and sauce is bubbly. Then broil the casserole for a couple minutes to make the Fritos golden brown. Serve with sour cream. Will serve 4-6, depending on how often you go back for more. Heh.

*sigh*

The lockout karma is apparently still in full effect. I went out back this morning to have a smoke, and *somehow* the sliding glass door LOCKED behind me! How do I get into these situations? I was still in my jammies and robe (actually robeS, plural, for warmth) and had to go next door to the neighbor's to borrow a cheap butter knife. I managed to pry the damn door back open but this is seriously ridiculous, y'all. I couldn't use my hidden spare key because I have one of those slide-bar lock thingys on the front door (that I lock before going to bed) so there was NO other way to get back in the house except through that f'ing back door.

In other news - New Year's was meh, but I did manage to get myself laid at just about exactly the one-year mark (two days before New Year's). I basically set out to have meaningless sex simply to break my unending dry streak, and achieved exactly that: meaningless sex. Not great sex, but hey, it served the purpose. I couldn't leave 2006 without having sex at least once. It's just...unnatural. Mom asked me the other day when I'm going to have another kid. Ha ha, Mom. First I have to find someone I like, then I have to actually sleep with him. These days that's a herculean task in and of itself. So I'm pretty sure my childbearing time is far, far behind me.

On the plus side? 24 last night rocked. I was waiting for Jack Bauer to mention "fava beans and a nice Chianti." Yay for the new season of fabulous no-repeat TV!