Creamy Enchilada Bake
Part of what I hope you learn as you follow our tips and suggestions is how to take a recipe you already like and do what I call, remix it. Here I took the enchilada bake that I made a few weeks back, but I rearranged some of the ingredients to create a more creamy version. Living in Minnesota, it is hard to get away from canned cream soups - they are just a staple of our comfort food menu. Here I took canned cream of chicken soup to help create the sauce for this recipe.
1.25 lbs chicken breasts, poached and shredded
12- 6" flour tortillas
1 can cream of chicken soup
1 cup sour cream
1 cup picante sauce
2 tsp. chili powder
2 cups shredded colby-jack cheese
1 tsp. salt
1 tomato, diced
1 bunch of green onions, sliced
Preheat oven to 350 degrees. In a bowl, mix together the soup, picante sauce, sour cream and chili powder. In a separate bowl, mix together the shredded chicken, 1 cup of the sauce mixture, 1 cup shredded cheese and salt - set aside. In a 9" square baking dish, place 1/2 cup of the remaining sauce and spread around, top with four tortillas. Place another 1/2 cup of sauce and sprinkle with half of the diced tomato and half of the sliced green onion, then another four tortillas - press down on tortillas to compact. Repeat these two steps again, finally topping the final layer with the remaining sauce, tomatoes and green onions and the second cup of shredded cheese.
Cover dish with foil and bake for 40 minutes, remove foil and bake for 20 more minutes. Remove from oven and let stand for ten minutes - serve.