Spring break seems so long ago but... David planned the entire trip including reserving our skis. As we were getting fitted, the truth comes out that he has registered me as Level I, beginner (and the kids at Level II, intermediate). Then, when they were deciding what length, David votes for shorter (aka, slower). Where is the love? Where is the support? He is the one who taught me how to ski 20+ years ago.
More reading during spring break and this recipe from Southern Living, January 2014, earned a spot on the test list. This makes a very large casserole – our family only finished half the pan. Next time I will cut the recipe below in half.
|Chicken Enchilada Casserole|
- 1 ½ c diced sweet onion
- 2 large poblano peppers, seeded and diced
- 3 garlic cloves, minced
- 2 (10 3/4 oz) cans cream of chicken soup
- 1 container (8 oz) sour cream
- 2 (4 ½ oz) cans chopped or diced green chiles
- 1 c chicken broth
- 1 1 oz envelope taco seasoning mix
- 18 6-inch corn tortillas, quartered
- 6 c shredded, cooked chicken
- 2 c (8 oz) shredded extra-sharp Cheddar cheese
- 2 c (8 oz) shredded pepper jack cheese
Preheat oven to 350.
Saute the onion and poblanos in hot oil in a large skillet over medium-high heat for 5 minutes or until tender. Add garlic and sauté 1 more minute. Stir in the cream of chicken soup, then the sour cream, green chiles, chicken broth and taco seasoning mix. Remove from heat.
Spread 1 cup of soup mixture in a lightly greased 13 x 9-inch baking dish. Arrange 24 tortilla quarters, slightly overlapping, over soup mixture. Top with 3 cups of chicken, ¾ c of cheddar cheese and ¾ c of pepper jack cheese, and then another 1 ½ c of soup mixture.
Repeat layers once: 24 tortilla quarters, 3 cups of chicken, ¾ c of cheddar cheese and ¾ c of pepper jack cheese, and then another 1 ½ c of soup mixture. After the second layer, top with the final 24 tortilla quarters, soup mixture and cheeses.
Bake at 350 for 45-50 minutes or until bubbly and golden. Remove from oven and let stand 15 minutes before serving.
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