White Sauce Chicken Enchilada Casserole
Makes 1 -- 9 x 12 pan or 2 -- 8 x 8 pans 350 degree oven
4 medium chicken breasts
5 - 6 small flour tortillas
2 C. shredded cheddar cheese
1 can of cream of chicken soup or cream soup mix equal to 1 can of soup (recipe follows)
1 small can diced green chillis
8 oz. light sour cream
10 oz. of water
Cook chicken and shred it. Mix sauce ingredients in a bowl. Tear tortillas into 2 inch pieces.
Add chicken to sauce.
Spray pans with cooking spray. Line the pans with tortilla pieces.
Layer half the sauce on, spread cheese on top. Repeat layers.
Bake uncovered for 45 minutes.
If you are like me and don't like all the sodium and fat in canned cream soup, here is a make it yourself mix.
Cream Soup Mix
Makes 9 cans of soup.
2 C. powdered milk
3/4 C. cornstarch
1/4 C. instant chicken bouillon
2 T. dried onion flakes
1 tsp basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper
For 1 can of soup
Combine 1/3 C. of mix with 1 1/4 C. cold water in a saucepan. Cook and stir until thickened.