*cue Depeche Mode*
Terrific Tuesday, Kitschies! We all survived Monday, so let's get on with the rest of week so we can celebrate Labor Day. The last official holiday of Summer. Where has it gone?!
Today I bring you a recipe I tried on a whim a couple weeks ago. I had the afternoon off (it was my birthday, if I remember correctly), so I had this already in the oven by the time the hubs and the boys got home for the evening. In case you haven't noticed, we eat a lot of chicken. And beef. And a little pork. If there's something you'd like me to try, a recipe you can't decide to try, whatever, just let me know and I'll see if I can whip something similar up!
1 can (10.75 oz) condensed cream of mushroom soup
1 can (10.75 oz) condensed cream of chicken soup
2 cups cooked, shredded chicken meat
1 can (4 oz) diced green chiles
1 onion, finely chopped
8 oz sour cream
2 cups shredded Cheddar cheese
8 - 10 oz flour tortillas
Preheat oven to 350 degrees F (175 degrees C).
Combine the soups, chicken, green chiles, onion and sour cream in a medium size bowl. Set aside.
Rip tortillas into bite size pieces and layer 1/3 onto the bottom of a 9x13 inch baking dish. Layer chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, making sure to end with cheese on the top layer. Bake in preheated oven for about an hour and serve.
NOTES: I was leery of this because I don't usually like sour cream - especially warm sour cream, but I really liked it. Here in NM, we don't buy cans of green chile. I used chopped Hatch green chiles, and probably more than the recipe called for. I can tell you that I used half hot and half mild and it was perfect! I used corn tortillas instead of flour - sometimes flour tortillas get a little sloggy (to use a term coined by my son). Since it's made in 9x13 dish, we had a lot left over and it reheated very well. I think we had enough for at least 3 more meals!
Hot out of the oven. This smelled so good!!! And this is making me hungry right now. :(
The consistency reminds me of a casserole. The flavor reminds me of a chicken enchilada, but less labor-intensive and less messy (no rolling required).
Well, I'm off to lunch. Time to eat and then a quick run to Michael's to see if I can pick up something to store my Konad plates and some rhinestones. Wish me luck!
Listening to: What's Left of Me by Nick Lachey