Monday, January 29, 2007

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
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.

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