Greetings to all you home cooking, food loving TSPeeps! I hope this blog finds you content at whatever it is you are doing at the moment. I am just off the wall ecstatic because I heard the whistling of robins outside my doorstep this morning. Cue, “the hills are alive”. I am literally standing on top of a mountain Maria style ecstatic. I honestly don’t think I can take one more minute of winter and I am a snow loving freak. Nope, I’m done. Bitch be gone! With that being said, because it’s still frigid outside and all I want to do is snuggle under a blanket until the tulips start popping up, I am sharing my lazy day Cheesy Chicken Enchilada Casserole.
1 can condensed cream of chicken soup
3/4 c. milk
1/2 c. chopped onion
1 4oz can of chopped green chiles
6 corn torntillas, cut into strips
2 cups shredded chicken
1 c. shredded cheddar cheese
Mix together in a bowl, the soup, milk and chopped onion.
In a greased baking dish layer half of the tortillas, chicken, the soup mixture and then the cheddar cheese. Check out this recipe for my handy dandy tip on how to shred chicken in minutes.
Repeat the layers.
Cover and refrigerate over night. Bake in a 350 degree oven for an hour or until bubbly and heated through.
I like to jazz this little ditty up with sour cream, hot sauce, hot peppers and warmed tortillas to help you clean your plate and perhaps a Corona if you have one, or three. Doesn’t the sound of the word Corona just pump you up? It does me. I always serve this with some sort of vegetable. Nothing fancy, usually steamed broccoli with olive oil, salt and lots of lemon.
Oh oh! The cream of chicken soup! I rarely make this with the can of soup. I always make my own. It’s easy and I am sure you have the ingredients on hand. Check out this great blog on how to make your own. If that Corona sounded delish and you were looking for something a bit lighter, I have the perfect soup for you.