I was so impressed with this chicken enchilada casserole recipe (maybe I just didn't have that high of expectations in the first place?) and thus I am going to share it with everyone. It was really quick and simple and doesn't make a whole bunch which is perfect for us (it was out of my Cooking for Two cookbook), but it could easily be doubled for a more hungry family!
Try it out!
Chicken Enchilada Casserole (for two)
1/2 cup shredded cooked chicken (you can even get it in a can!)
1 small can diced green chilies
1/2 cup grated cheddar cheese
1/2 can cream of chicken soup
1/2 cup sour cream
4-5 tortillas (it calls for corn but I use flour)
Mix all ingredients- except tortillas- together in small casserole dish. Tear tortillas in to 2" pieces and fold into mixture. Bake at 350* for 30 minutes.
Can you believe it is that simple!?! We used the whole can of soup (what are you going to do with another half?) and were just a bit generous with everything else and it worked out just fine. We ate ours with lettuce, sour cream, tomatoes, tortilla chips, olives, etc. It was yummy!