Chicken Enchilada

Claudia not only cooks fantastic recipes that were passed down to her from her mother. She also has a great vault of recipes that she received from friends and coworkers. This recipe was given to Claudia a long time ago by her coworker (and my former boss) Barb. I’m not sure if this is a Barb original, or one that was passed along to her. Either way, it’s delicious enough that me and Claudia had to share it with you.

Now like most recipes featured on this blog, this isn’t necessarily the healthiest. There is a lot of cheese. I mean a LOT of cheese. However, you can make your own low-fat modifications on each ingredient to make it less artery clogging. We’ve used part skim cheese, whole wheat tortillas and low fat mushroom soup in this blog rendition. It still turned out amazing. We hope you give this one a try – even if it is on a “cheat day”.

You will need:

3-4 boneless chicken breasts
3 large tortillas
1 large onion, diced
2 tbsp vegetable oil
1-4oz. can green chilies, finely chopped
1 can cream of mushroom soup
1 can mushrooms
2 cups grated cheddar
2 cups grated mozzarella cheese
1 cup salsa
Salt and pepper to taste

Dice up chicken into small bite-sized pieces.

Cook in a pan with 1 tbsp oil.

Season with salt and pepper if you wish.

In a separate pan, saute onions, mushrooms and green chillies with 1 tbsp oil.

Cook until onions are soft.

Add can of mushroom soup and half the grated cheeses.

Cook slowly until cheese melts.

Line a buttered 1.5 quart casserole dish with 1 large tortilla

Cover with 1/2 cup of the salsa.

Layer with half the chicken

Next, layer half of the cheese sauce.

Top with second tortilla.

Repeat layers of salsa, chicken and cheese sauce.

Top with third tortilla.

Top with remaining grated cheeses.

Cover and bake at 325 degrees fahrenheit for 55 minutes. Uncover and bake for another 5 minutes.

Let stand for 10 minutes.

Cut into pie sections and serve.

Cheesy and creamy.

Spicy and delicious.

Enjoy.