I am a 32 year old mom to two boys.I have a 8 year old son and a 4 year old son. I have been married for 9 years and I am a stay at home mom that loves to cook,bake, and blog and spend time with my family in any spare time that we get in our busy lives.
1 -lb. boneless skinless chicken breast halves, cut into thin bite-sized pieces
1 -10 3/4-oz.can condensed cream of chicken soup
1 -8-oz. container sour cream
1 -4.5-oz. can Chopped Green Chiles
2 -10-oz. cans Enchilada Sauce ( I used one medium and one mild can)
12- 6-inch corn tortillas, quartered
2 cups shredded Cheddar cheese
1/4 cup sliced green onions
1.Spray 13x9-inch glass baking dish. Heat large nonstick skillet over medium-high heat until hot. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center, stirring frequently. Remove from heat. Stir in soup, sour cream and chiles.
2 Spread 1/4 cup of the enchilada sauce in sprayed baking dish. Arrange half of the tortilla pieces over sauce, overlapping as necessary. Spoon and spread 1 cup enchilada sauce evenly over tortillas. Spread half of chicken mixture over sauce. Top with 1 cup of the cheese. Repeat layers, starting with tortilla pieces. Cover tightly with foil. Refrigerate at least 8 hours or overnight.
3 Heat oven to 375°F. Bake covered 30 minutes. Uncover baking dish; bake an additional 20 to 25 minutes or until sauce is bubbly and cheese begins to brown. Let stand 15 minutes before serving. Sprinkle with onions.
* I loved that I could make this in advance and not have to worry about making dinner. It tasted great and we all ate it up :) I think that if I made it again I would add some lettuce and maybe some tortilla chips to give it some crunch. I give it a 4 on the scale.
* This was great leftovers also on day two the casserole was not so runny and the flavors blended well.