TheSmithHotel: ~Chicken Enchilada Casserole~

Tuesday, September 21, 2010

~Chicken Enchilada Casserole~

~Chicken Enchilada Casserole~

Just to let anyone who ventures to read my blog- I like to cook.

Most of the time....

When I'm hungry....

When I feel inspired....

When I get a hankering for something special...

Ok so most of the time I cheat and use Dream Dinners.

Then I can get Mr. Smith to cook too.

He just follows the instructions.

(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.