Monday, December 19, 2011

Foodie Memories

You should see our family photos.  Most of them were taken while we were all sitting around a table of food my mom had prepared.  One of my favorite dishes she made was a chicken enchilada casserole.  My sis and I would request it in high school and when we would come home from college.  My mom made it once when we were having our high school girls' soccer team over for a spirit dinner at our house.  I remember she made two casseroles:  one that was spicy and one that was mild.  There was none left at the end of the night.  And then of course, she threw in a peanut butter ice cream pie using homemade peanut butter ice cream.  Yummmm...Anyways, that's beside the point.  The girls raved about the casserole and requested that she make it again for one of our soccer spirit nights we were doing at school.  All of the parents were bringing a dish to share, and they wanted her to bring her chicken enchilada casserole.  Needless to say, I thought it would be fun to make it this week.  I'm planning on having an easy week of cooking because it's the first week of break, but I wanted to share this recipe.  I found it online at and it seems pretty close to what my mom used to make.

FYI:  This isn't the healthiest of recipes, so be sure to serve it with a light salad on the side. 
Chicken Enchilada Casserole

3-4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced green chilies (8oz.)
1 package cheddar cheese, grated
1 small onion, diced
1 tbsp garlic powder
1 teaspoon salt
12 corn tortillas
16 ounces sour cream

Place chicken in large saucepan and cover with water.  Sprinkle in a handful of oregano, add garlic powder and salt.  Boil about 20 minutes and shred from bones.  Save broth.

Mix soups, sour cream, and chiles in a large pan.  Add only enough broth to slightly thin.  Re-season as needed.  Simmer on low 15 minutes.  Add chicken and diced onion.

In 11 x 9 inch casserole dish, arrange 6 tortillas, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.  Repeat-tortillas, sauce, and cheese.

Bake in 350 degree oven for 20 minutes.

Nutrition info:  Calories 674.6, sodium 1924.2mg, carbs, 35.1 g, protein 33.9g, fat 45 g, cholesterol 141.3 mg.

1 comment:

  1. of my favorite "mom" recipes too. She made a double batch to freeze right before Evan was born. We were eating chicken enchiladas until May!! So yummy!