Chicken Enchilada Casserole (Katie from Texas)

K – this one takes a little more time, but you could actually prepare it on a weekend and enjoy the left overs ALL week long!! Also… I never really measure anything when I make this…. So I apologize if this seems vague!! Believe me, it’s nearly impossible to mess up!!

*1 Chicken (or 4 -5 chicken breasts)
2 Cans Campbells Tomato Soup
1 16oz Sour Cream
1 Jar Salsa (I usually use Pace)
10-15 Flour Tortillas
Taco Seasoning
Cheese (I like a Colby Jack Blend)
Green Pepper
Onion

** If you are not a “chicken” person, substitute beef – tastes yummy too!
*I like to purchase a rotisserie chicken that is already cooked and simply pull all the meat off! Cuts out a complete step where you need to cook the chicken!

Cook chicken – in a small amount of olive oil. (do not season) In a pan, sauté (cook over medium heat in a little Olive Oil) green peppers and onions (set aside for later)
In a large bowl (LARGE!! You’ll need it!) Dump one can of Tomato Soup (save the second for later, I sometimes end up needing it); about 2/3’s of the Sour Cream; approximately 1 cup of salsa. MIX WELL! Add one package of Taco Seasoning and mix. Add cooked green peppers and onions; cooked chicken; and about 1 cup shredded cheese. Mix it all up J (There is nothing “pretty” about this… but it sure tastes good!!) Finally, shred flour tortillas into strips and mix in.

So by now you have a one large bowl with a mixture of everything listed above! In a 9x13 baking pan spread mixture in, pressing it down to get it all to fit! Top with some shredded cheese and bake and 350 degrees for approximately 40 min (or until warm all the way through!)

Simple Side Dishes to go with this meal:

I live to buy the packets of Spanish Rice or Mexican Rice to serve with this!