As much as I love cooking there's days that I draw a complete blank and can't think of a single thing to cook, they're frustating times but I find that is usually when I'll throw a couple things together and then sit back and think "Oh I hope I remember what I did, cause I really like it".
Enter the wonderful world of photographing your food, because now it's easier than ever to remember just what you put in there.
So here is my version of a Green Chili Chicken Casserole. Kids loved it, Hubby loved it, I loved it...it is a happy home.
1 can mild green enchilada sauce
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (10 1/2-ounce) can condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
4 cups shredded cooked chicken breast (about 1 pound)
6 (6-inch) flour tortillas
2 cups (8 ounces) finely shredded sharp cheddar cheese
Preheat oven to 350º.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 tortillas over the soup mixture and top with 1/2 cup cheese.
Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.
It's an easy recipe but trust me when I say that it's really good, the tortillas stay nice and soft and it almost looks like chicken and dumplings but with the chilies. YUM!
Click on thumbnail to download the printable recipe card: