One of our favorites is Chicken Enchilada Casserole.  It’s one of those that my youngest son ALWAYS says, “YUMMY!” to when he figures out that’s what we’re having!

Green Chile Chicken Enchilada Casserole 
(this will fill a large 9x13inch casserole/pan)

– 4 large cans cooked chicken (or meat from about 1/2 a roasted/baked chicken, chopped or shredded)
– 3 cans mushroom soup
– 2 small cans green chile
– 1 large onion (or 2 medium) chopped
– margarine, butter, or oil (just a bit to sautee the onion and chile)
– Marble, monterrey jack or cheddar cheese (to grate ~ 3 cups worth)
– corn tortillas (12-20 tortillas)

In a large saucepan, sautee the onions in a couple of tablespoons of butter (etc.), until soft.  Add green chiles and heat through until chiles are hot.  Stir in chicken and soup.  Heat over medium heat until the mixture is hot throughout.

In a 9×13 casserole pan, spread a very thin layer of the chicken mixture on the bottom, just to keep the tortillas from sticking to the pan.  Then begin by laying a single layer of corn tortillas down, slightly overlapping edges and tearing the tortillas to fit the shape of the pan.  Then spoon 1/3 of the chicken mixture over the tortillas, and sprinkle 1/3 of the grated cheese over that.  Repeat the layers (tortillas, sauce, cheese) 2 more times.

Place in center of a hot oven (350degrees) for 30 minutes or until it’s hot and bubbly.  Serve with salsa, shredded lettuce, sour cream, chopped fresh tomatoes and chopped fresh onions if you like.  We often have beans (pinto or black) and rice (regular or spanish) along with this.

The recipe can be divided in 1/2 for smaller batches, and you can use 2 cans of soup for a smaller dish.

Some people find the dish a bit rich, and that can be tamed by adding less soup or not as much cheese between the layers.  A good thick topping of cheese is always nice though.

ENJOY!

(This is called an enchilada casserole because enchiladas are usually corn tortillas lightly fried to make them pliable, then rolling chicken and cheese inside the individual tortillas and laying each rolled tortilla in a pan, pouring a green chile sauce over top of them, with cheese sprinkled on top, and baked.  This method is MUCH easier and MUCH less time consuming, with the same great taste!)