Food Friday and Easy Enchiladas!

Image by azmichelle via Flickr

I get a horrible craving for Mexican food, but I don't want to take the time that it takes to prepare it.  Enchiladas are one of those meals.  When made in the traditional way, the cook has to lightly fry the tortillas until they're soft, then roll them.  The meal becomes more involved with stuffing the tortillas, then placing the little packages close together in a casserole dish and baking them.  Honestly, I don't have the patience, and the kids won't wait that long.

Instead, here's a recipe that's oh-so-easy to prepare!

Enchiladas

1 (16 ounce) container sour cream

1 (16 ounce) jar salsa—chose the heat you want!

1 large can of prepared GREEN enchilada sauce

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup diced onion

6 (12 inch) corn tortillas, cut into strips

6 skinless, boneless chicken breast halves – cooked and shredded

4 cups shredded Fiesta Blend cheese—you can pick this up at most grocery stores in a bag.

Preheat oven to 350 degrees F (175 degrees C). Spray bottom of 9×13 casserole dish with non-stick cooking spray.
In a large bowl, mix together sour cream, salsa, cream of chicken soup, and onion until well blended.
Layer the bottom of the baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients. Pour Green Enchilada sauce over mixture.
Bake in the preheated oven for 30 minutes, or until golden and bubbly. Let stand about 10 minutes.
Don't forget the sides of refried beans and rice!

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