(Warning:Mr.Smith is DANGEROUS if left to create his own recipes).
Since I do the majority of the cooking-I have become the expert of creating with what I have on hand. I know others are experts in this field as well.
Sorry for the photos-I decided to blog about this recipe after the casserole was 2/3rds consumed.
This is what was for dinner last night, plus a can of refried beans and the last of the bottom of the bag of tortilla chips (Juanita's-they are simply the BEST).
I actually thought about this meal ahead of time by putting in 2 frozen chicken breasts in a crock pot earlier.
2 chicken breasts with the last of the box of chicken broth, a little garlic powder, chili powder and cumin. Oh and some water.
Once I got home from picking up Boy Wonder from Cross Country practice, I shredded up the chicken.
Preheated the oven to 350 degrees.
This is where it gets complicated folks....
I opened a can of cream of chicken soup, dumped it in a bowl, added sour cream, mixed it up and added water to get a sauce consistency.
No measuring cups were used in the making of this casserole.
I greased (sprayed Pam) on a 9 x 13 inch casserole dish.
2 flour tortillas (I had to throw the corn tortillas away-they weren't looking too hot-that's how I ended up using flour tortillas) layered on the bottom of the pan, put some of my "sauce" on top, 1 shredded chicken spread around, and a healthy layer of shredded cheese. Repeat step. Top with 2 more flour tortillas, the last of the sauce and more shredded cheese.
Bake at 350 degrees till bubbly and the edges get crispy. Maybe 30 minutes?
Serve with heated refried beans and tortilla chips.
Servings? Have no idea....my 2 kids and I about polished off the entire pan ourselves.
My kids are just starting to eat casseroles so I was happy that they liked it so much!