THIS is the family favorite. My mom made this for our fam when we were growing up. It makes a large casserole, but there were hardly ever any leftovers. Even if there were a little bit of leftovers, they definitely didn't last past lunchtime the next day. To this day, this is the most requested birthday item from everyone in my family.
In fact, this time that I made it, it was per request from my brother and sister-in-law when they came home from the hospital with their new baby boy.
Rather than the traditional chicken enchilada which has individual rolled enchiladas, this one is a layered chicken enchilada casserole. I love casseroles because they are easy to assemble, all the flavor is trapped together in one dish, and they are great for feeding a crowd.
This recipe makes a large 9x13 casserole, however I made two 8x8 casseroles this time; one for Peter and I, and one to take over to Cullen and Ashley's when they got home from the hospital.
For this enchilada, there are only 3 parts that get layered together: tortillas, chicken, and sauce:
The chicken is as easy as plain cooked chicken that is chopped or shredded. In a pinch, a rotisserie chicken works VERY well for this recipe. This time, I cooked a whole chicken and shredded all of its meat for this casserole.
Some enchiladas allow you to use corn or flour tortillas, but I would urge you NOT to use flour for this one. I've made it with flour tortillas once and I will never make that mistake again. It came out too soggy :( Besides, corn is healthier anyway :) For these enchiladas, just stick to corn tortillas.
Recipe (makes a large 9x13 casserole dish):
- 1 can Cream of Chicken soup
- 1 can Cream of Mushroom soup
- one 24 oz jar Salsa, I use 'medium' spice (the 'La Victoria' style of salsa)
- 16 oz Shredded Cheddar, plus 8 oz Shredded Cheddar; divided
- 1/2 to 1 cup Milk (I use fat free)... not necessary for flavor, so if you don't have the milk, don't stress; it just helps to thin and stretch the sauce so that you have enough for the top (which is pretty important)
- 24 Corn Tortillas
- about 4 cups Chicken, cooked & shredded (4 large Chicken Breasts or the meat of one Whole Cooked Chicken)
- For serving: Sour Cream, or a healthier option- Guacamole!