I don't use creamed canned soups that much anymore but it is nice to have them on hand for certain recipes and this would be one of them. My family has always loved this recipe and through the years I've tweaked it a bit here and there. Here it is in its latest rendition.
1 1/2 lbs skinless, boneless chicken breast or thighs, diced
1 small onion, diced
2 Tbs oil
1 cup green chile enchilada sauce, divided
1 can cream of chicken soup
1 cup milk
1 cup sour cream
18 corn tortillas
2 cup shredded cheddar or monterey jack cheese
In a large deep skillet heat oil. Cook chicken and onions until tender. Add 3/4 cup enchilada sauce stirring well to combine. Whisk milk into soup and add to chicken mixture. Stir well and simmer for 10 to 15 minutes. Remove from heat and stir in sour cream.
Lightly grease a 9" X 13" baking pan. Lay out 6 tortillas in the bottom. Top with one third of chicken mixture. Sprinkle with half the cheese. Lay out another 6 tortillas. Top with another third of the chicken mixture and remaining cheese. Lay out final 6 tortillas and top with remaining chicken mixture. Drizzle 1/4 cup of enchilada sauce over the top.
Cover pan with foil and bake for 35 minutes in a preheated 400° oven. Allow to rest 15 minutes before cutting into squares and serving.
It is more like a casserole but seriously delicious. I will usually make a big green salad to go with it. This is a great go to meal for Sunday dinner, but it is really quick and easy enough to prepare on a weeknight too.
Give this one a try and let me know what you think.