Chicken Enchilada Casserole

by: Sue

This casserole qualifies as comfort food at my house. One of my “go to” recipes that will serve 4 to 6 guests and may be prepared ahead of time. I like to use the pre-cooked rotisserie chickens that are so readily available and the other ingredients are always in my pantry. The casserole can be prepared in around ten minutes, and you can make it a lower fat version by using Pam on the tortillas and microwaving them instead of frying them in oil. Low fat or no fat cheeses further reduce the calorie and fat content.

1 can cream of mushroom soup, low fat
1 can cream of chicken soup, low fat
1/2 cup reduced fat milk
2 cups cooked, diced chicken
2 cans chopped green chilies, drained
1 clove garlic, minced
1 medium onion, diced
1 cups (1 pint) reduced fat sour cream
1/4 teaspoon cumin
12 corn tortillas
3 cups grated Jack or Cheddar cheese
2 medium tomatoes (do not use canned tomatoes)

Put about 4 tablespoons oil in a skillet; fry tortillas, one at a time, until soft and pliable (about 30 seconds on each side, adding more oil if necessary). Drain tortillas on paper towels. After all are fried, saute onion in skillet until soft and golden; drain off excess oil. In a large bowl, mix together all ingredients, except tortillas and cheese. Spray Pam on 10″ X 14″ casserole; place 4 tortillas on bottom of casserole, tearing as necessary, to fit into a single layer. Spread about one third of mixture from bowl over the tortillas, then spread cup of cheese over the mixture. Repeat layers twice. Bake at 350 for 30 minutes or until cheese browns and bubbles. Remove from oven; let stand for 10 minutes before cutting and serving.

To lower calories, cottage cheese may be substituted for sour cream; blend with 1/2 cup milk called for in recipe until texture is like sour cream.

test Filed under Family Recipes, Main Dishes, Mexican | Comment (1)