Our friends Josh and Katie just celebrated the birth of their second daughter, Natalie Grace, born last week. We took over some dinner on Saturday night. I held Natalie for almost two hours after dinner. She just slept right in my arms. I even dozed off a few times to the aromatic, perfect baby smell.
This casserole is adapted from a recipe found on allrecipes.com. I was skeptical that it would turn out runny, but all of the comments were correct in saying that this casserole had almost no extra liquid. It all soaked up into the tortillas and tasted so good!2 large skinless, boneless chicken breast halves
Southwestern seasoning
16 (6 inch) flour tortillas, quartered
1 (16 ounce) can green chile enchilada sauce
1 (16 ounce) can red chile enchilada sauce
1/2 packet taco seasoning mix
1 (8 ounce) package 2% shredded Mexican cheese
1 (8 ounce) container reduced fat sour cream
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Season chicken with southwestern seasoning. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside. You can also grill the chicken, which I did, since our dishwasher is on the fritz and I didn't want to have extra dishes.
In a bowl, combine the shredded chicken, sour cream and taco seasoning.
Pour about 1/4 inch enchilada sauce in the bottom of a medium baking dish (I used 9 x 13), and arrange 6 tortillas in a single layer.
Top with 1/2 the chicken mixture, 1/3 cheese, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers.
Sprinkle with remaining cheese, and top with any remaining enchilada sauce. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
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