Date posted: January 8, 2014
Few things are as reassuring as knowing there is a great dish that can be popped into the oven while we’re doing all those “other” things. This ultra creamy casserole is equally good using barbecue brisket or pulled pork in place of the chicken.
Chicken Enchilada Casserole
1 1/2 cups diced sweet onion
2 large poblano peppers, seeded and diced
2 tablespoons canola oil
3 garlic cloves, minced
2 (10 3/4-oz.) cans cream of chicken soup
1 (8-oz.) container sour cream
2 (4.5-oz.) cans chopped or diced green chiles
1 cup chicken broth
1 (1 oz.) envelope taco seasoning mix
18 (6-inch) corn tortillas, quartered
6 cups shredded cooked chicken
2 cups (8 oz.) shredded extra-sharp cheddar cheese
2 cups (8 oz.) shredded pepper jack cheese
1. Preheat oven to 350 degrees F. Saute first two ingredients in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and saute 1 minute. Stir in soup and next four ingredients; remove from heat.
2. Spread 1 cup soup mixture in lightly greased 13×9-inch baking dish. Arrange 24 tortilla quarters, slightly overlapping, over soup mixture; top with 3 cups chicken, 3/4 cup each cheddar and pepper jack cheeses, and 1 1/2 cup soup mixture. Repeat layers once. Top with remaining 24 tortilla quarters, soup mixture, and cheese.
3. Bake at 350 F for 45 to 50 minutes or until bubbly and golden. Remove from oven to a wire rack, and let stand 15 minutes before serving.
For a quick, low-calorie breakfast try these treats.
Preheat oven to 325 F. Stir together 6 cooked bacon slices, chopped; 1/2 cup chopped green onions; 1 tablespoon grated fresh ginger; and 1/4 teaspoon freshly ground black pepper. Whisk together 6 large eggs, 4 large egg whites, 1 cup low-fat milk, and 1/4 teaspoon table salt in a medium bowl. Place paper baking cups in a 12-cup muffin pan, and coat with cooking spray. Divide egg mixture among paper baking cups; top with bacon mixture. Bake 25 minutes or until tops begin to brown. Cool on a wire rack 3 minutes.
Susan Woody has been a food writer for more than 20 years and is a member of the Association of Food Journalists.
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