boneless chicken recipes: Chicken Enchilada Casserole

Chicken Enchilada Casserole

We recently had a potluck lunch at work. Common sense would say, "Take something tried and true that you know is going to be a sure hit!" Well you all know me too well and I tried something I made up and brand new. Surely, taking a huge risk and not knowing what the results would be. I must admit I was a bit nervous and lots of thoughts crossed my mind. So when the time came I put a piece on my plate and walked away, eating alone at my desk, almost to scared to hear the reactions. Good news, when I walked back to the kitchen for dessert I found my casserole dish empty and everyone was raving about it! YAY!! Success. It was delicious! I actually made it into two smaller versions so my family ate the second one for dinner later that night. Once again a BIG HIT!!

Chicken Enchilada Casserole
1 package corn tortillas (or flour)
1 (8 oz.) package of cream cheese, softened
1/4 cup butter, melted
3/4 cup onions, diced
1 (4 oz.) can of diced green chilies
1 (15 1/4 oz.) can of corn, drained
1 (15 1/4 oz) can of black beans, drained and rinsed.
1 can of olives diced
2-3 cups chicken, cooked and shredded
1 (28 oz) can of green chile enchilada sauce
1 (10 3/4 oz) can cream of chicken soup
3+ cups shredded cheddar cheese

Preheat oven to 350 degrees.
Combine cream cheese and butter in a large bowl until they are mixed together. Add the onions, chilies, corn, beans, olives, chicken and 1 1/2 cups enchilada sauce to the mixture. Stir to combine.
Put a small amount of the enchilada sauce in the bottom of a 9 x13 casserole dish and tilt until the bottom of the pan is completely covered. Put a layer of tortillas on the bottom of the pan. *I ended up cutting them on the next layers to not use quite so many.