I think not. No… really.
But really. I love cheese. Like as much as I love chocolate… or butterflies… or cute pot bellied pigs…or Twinkies and Cheetos. And if you’ve been reading my blog at all, you know how much I love Twinkies and Cheetos. Btw, please don’t anyone remind me of that Hostess going out of business thing. I’m working my way through the black mood that news caused. It’s not easy and involves massive hoarding of snack cakes.
So all of you who go on Pinterest have, at least 75 times, seen that one chicken enchilada pin that was totally viral on there for a while right? Well, this isn’t them :-P. It is however based on them big time. Except with more cheese, layered instead of rolled because I am a lazy slug at heart, the filling is different and did I mention more cheese?
But I have to thank whoever came up with it originally. The recipe I based mine from is all over the ‘net and Lord knows you can find it on Pinterest about 379 thousand times if you want.
Mine makes a large pan so you could either cut the recipe in half, freeze some… or eat a lot at once 😛 It would also be great if you’re making food for Super Bowl Sunday. You have to remember though that when I cook, I’m feeding two teenage boys as well as myself, my husband and a three year old. Also, this is pretty mild, so if you want a kick to it, add some red pepper flakes. I know that’s what I’ll be doing next time I make this.
Creamy Chicken Enchilada Casserole
- 8 flour tortillas
- 4 corn tortillas
- 1 lb (4 cups) shredded Colby jack or Mexican blend cheese
- 2 deli chickens, skinned, boned and shredded
- 1 small can chopped green chiles
- 2 cups green chile enchilada sauce (could use red if you want a different flavor. I probably will next time)
- 1 package taco seasoning
- 1 1/2 cups sour cream
- 2 cups chicken broth
- 4 tablespoons butter
- 1/4 cup flour
- Preheat oven to 350 degrees and grease a 13×9 inch pan (preferably glass… doesn’t leave off flavors in food)
- In a large bowl, combine the chicken, 2 cups of the shredded cheese, the enchilada sauce, the chopped chiles and 1/2 cup of the sour cream. Add in about half of the taco seasoning and taste. I only used half the package but you might like more so make sure to give it a try. Mix well and set aside.
- In a medium pot, melt the butter. Sprinkle the flour over the top of it and stir well. SLOWLY whisk in the chicken broth (so that it doesn’t lump up) and whisk until thoroughly combined.
- Over medium heat, cook mixture until it thickens, stirring constantly about ten minutes. Take off heat and stir in the last cup of sour cream. Set aside.
- Lay four of the flour tortillas on the bottom of the greased pan. Top with the four corn tortillas.
- Spoon the chicken filling on top of the tortillas.
- Lay two of the remaining flour tortillas over the middle of the chicken. Cut the other two in half and use them along the edges of the other tortillas.
- Slowly pour the sauce over the top of the tortillas. Carefully move the edges of the top tortillas aside to let some of the sauce soak downwards. Top with the last 2 cups of cheese. Call your cardiologist because after you eat this, you’ll be needing him.
- Place pan on a cookie sheet because it will probably drip all over and I don’t want to be responsible for your kids learning new cuss words.
- Bake at 350 degrees until casserole is bubbling, heated through and cheese is melted, about 25 to 30 minutes.