CHICKEN ENCHILADA CASSEROLE

 To initiate the cooking entry for the blog, I decided to go with the chicken enchilada casserole.  I just refer to this recipe as chicken enchilada, but I have been informed by a friend that it isn't your typical chicken enchilada.  So I tried different things to fill it out; I added some corn and then I tried it with rice.  In the end, I was told that my original recipe was better.  So now I just refer to this recipe as a chicken enchilada casserole. 


 This recipe is very versitle.  I have shredded the chicken for this recipe, but generally I cut the chicken into chunks.  I have placed either jalepinos or diced green chilis in the sauce and sometimes I will put sliced black olives on top of the cheese.  I've also played around with the tortillas I use, alternating between corn and four tortillas.  ( I think corn tortillas work the best).  I have experimented with layering the tortiallas and then the sauce, almost like a lasagna, or else I just roll the tortillas.  Adding the rice and or corn also works, it's just a matter of taste.  You can add items into the sauce to your liking.  Playing around with the ingredients of the sauce to tailor it to your own individual taste is the best thing to do.  With that in mind, here are the ingredients that I use for my sauce.




INGREDIENTS:


1 pkg Extra thin corn tortillas (24 count)
1 can (19 oz) green chili enchilada sauce
1 can ( 4 oz) diced green chilis
1 pkg (16 oz) sour cream
1 can ( 10.75 oz) cream of chicken soup
1 1/2 - 2 skinless chicken breast
2 C shredded cheddar cheese




DIRECTIONS:


 Cut chicken into chunks, cook thoroughly. ( I use clean scissors and cut the chicken into chuncks about 1/2" x 1/2".  I like to use scissors becuase it is faster and easier to cut the chicken.  Just make sure the scissors you are using are CLEAN before and that you clean them after, as well).  I DO NOT season the chicken because I feel there is plenty of flavor in the sauce, so the chicken does not need any. 
 Drain the chicken completely.  Using either a large frying pan/skillet or a medium saucepan, combine the enchilada sauce, green chilis, sour cream, soup and chicken and mix completely over medium heat.  Reduce heat to low, stirring ocassionally.  Spoon a thin layer of saue ( avoid getting any chunks of chicken) onto the bottom of a 9x13" pan, evenly coating the bottom. ( This will keep the tortillas from sticking to the pan).

 Preheat oven to 350 degrees.  Warm up 5 tortillas at a time, to make the tortillas more pliable.  Working with a single tortilla at a time, cover the remaining with a wet paper towel.  Place a couple small spoonfuls into center of tortilla, roll closed.

 Place into pan.  Continue rolling tortillas and filling up pan.

 I ended up with 9 rolls, lenthwise, and an additional 4 widthwise to fill the space.

 

 Cover tortilla rolls with remaining sauce.

 Cover with cheese.

 Cover with foil and cook for 35 minutes.  Uncover and cook for another 5 minutes.  Let sit for 5 minutes, cut and serve.



~When I warm up the tortillas to roll them, I heat them for 40-45 seconds in the microwave.  Rolling them warmed up makes a BIG difference!  Otherwise the tortilla is likely to tear as you roll it.  Covering the rest of the warmed tortillas with a wet paper towel keeps them warm and moist. 

~If you decide you want to shred your chicken, this is how I do it.  I bring a medium saucepan of water to a boil.  Once the water is boiling, put the skinned, whole chicken breasts in the water.  Cover and cook the chicken all the way through.  ( I test the chicken with a fork, poking the center to see if it's done).  Once the chicken is cooked, drain the water and let the chicken cool.  Shredding it will be easier if it's cooled!  When the chicken is cool enough to handle, pull the chicken apart with your fingers.