In this economy, many people are trying to save money by eating at home more. We are some of those people. We used to eat out at least 5 times a week, and sometimes more often. Then when everything went to pot last year, we decided that maybe we should cut back and buy more groceries and less restaurant food. Immediately we noticed a big difference in our bank account. I had no idea it was costing so much to pay someone else to do the cooking. Of course, we had the money before and didn’t think twice about it. Now my full time job has been cut to 3 days a week and we have to think about where our money is going.
Sometimes it’s a challenge to keep the meals from being boring and the same old thing night after night. I use many different sources for new recipes but the ones my family likes the most are usually the casseroles.
My husband’s aunt first gave me this recipe in 1978 shortly after we were married. I’ve used it ever since. This recipe in particular has been a hit from coast to coast and is a great way to use leftover chicken or turkey. I have seen many different versions with slightly different ingredients. You should use whatever combination your family likes best. This recipe can be made inexpensively or with some imagination you can upgrade it.
SOUR CREAM CHICKEN ENCHILADA CASSEROLE
Ingredients:
2 cans cream of mushroom soup or cream of chicken soup (or a combination of the 2)
1 cup milk or water
8 oz. sour cream (you can use light or fat-free sour cream or plain yogurt)
1- 4 oz. can diced green chilies
1 medium onion, diced (or you can use 1 cup of sliced green onions)
1-2 cups grated cheese, depending on how much you like cheese (I use the pre-grated kind- a colby jack mix)
2 cups cooked chicken, chopped in small pieces, about 1″ each (turkey is a good substitute, or you could use cooked ground beef)
12 corn tortillas
13″ x 9″ oblong baking pan
cooking spray
Preparation:
In a large bowl, mix the soup and sour cream in a bowl with 1 cup of milk or water until smooth. A wire whisk makes this job easier and faster. Sometimes I add a little more milk if I want the sauce to be thinner. Stir in the green chilies, including all the juice in the can. Set the bowl aside.
Dice the onions and place in a bowl or paper plate to use later. Grate the cheese, (unless you’re like me and use the pre-grated kind) and set aside. Warm the tortillas. I like to use a tortilla warmer to heat the tortillas in the microwave. Wrap the tortillas in damp paper towels (1 on top and one on the bottom of the stack). Heat in the microwave for 45 seconds, then remove the warmer, flip the tortilla “package” over and heat another 45 seconds in the microwave.
Now you’re ready to assemble the casserole. Spray the bottom and sides of the baking dish with cooking spray. Spread a little of the sauce in the bottom of the casserole dish. Next carefully remove 4 hot tortillas from the warmer and tear them into pieces. Layer the pieces of tortillas over the sauce. Layer half of the chicken on top of the tortillas, then sprinkle half of the diced onions and half the grated cheese on top. Spoon about half of the sauce on top. Tear up another 4 tortillas and layer on top of the casserole. After you have placed the tortillas on top of the first layer, gently push down on the top of the casserole to fill up the air spaces and to make room for the next layer. Add the rest of the chicken, onions and cheese (reserve a little cheese to sprinkle on top). Tear up the final 4 tortillas and layer on top. Push down again and then cover the top with the remaining sauce. Sprinkle the reserved cheese on top.
Bake in the oven at 350 degrees for 30-45 minutes. The sauce should be bubbly and the top slightly brown. Serve while hot with your favorite salsa. A tossed salad goes nicely with this casserole. This recipe can also be made the day before and then popped in the oven to bake. Just make sure to put the dish in a cold oven so you don’t crack the dish with a sudden temperature change. Any leftovers are also great heated up the next day for lunch.
I hope your family likes this as much as mine does.
