I’m Hungry: Chicken Enchilada Casserole

For those of you who were lucky enough to spend your spring break in Mexico, and those of us who wish we could have…make it a Mexican night and try this yummy and very mild dish that will have even smallest family members shouting Ole.

1 large onion finely chopped
1 tbsp oil
4 cups diced cooked chicken
4oz can green chilies (in the Mexican section of the grocery store)
10oz can cream of chicken soup
2 cups grated cheddar cheese
2 cups grated monterey jack cheese
2 cups salsa
tortillas (12-14 small or 8-10 large)
1.     Preheat oven to 325 degrees
2.     In a large skillet, sauté onion in oil until tender.
3.     Add diced chicken, chilies, soup and half of each of the cheeses.  Stir to combine.  Cook over medium-low heat until cheese melts, stirring frequently.
4.     Divide mixture evenly among tortillas.  Fold in sides and roll tortilla closed.
5.     Lay seam-side down in a lightly greased 9×13 casserole dish.   Continue with half of the tortillas.
6.     Spread 1 cup of salsa over bottom layer.
7.     Fill and place remaining tortilla rolls on top.
8.     Cover with remaining salsa and top with remaining cheeses.
9.     Bake 30 – 40 mins.  Let stand 5 mins before serving.
For some added fun, fire up some Mexican inspired tunes to set the mood while you’re cooking and eating!

Urban Homesteading for All

Morris Street-University Avenue/South Park intersection – Flashing Traffic Signals