Enchiladas are always welcomed by IT Guy and an easy casserole is always welcomed by me. So when I can combine the two, it just makes good sense, right? This easy dish is family friendly, leftover friendly and taste-bud friendly! Super good! Give it a try on a busy week night!
3 chicken breasts ~ cooked and shredded
1 8-ounce block of cream cheese ~ cut into cubes
1 4-ounce can of diced green chilies
1 cup corn (I used frozen)
1 small onion ~ diced
1 clove garlic ~ minced
1 cup chicken stock
4 cups shredded cheese (I used cheddar/jack combo)
1 cup Mexican crumbling cheese (Queso fresco)
1 teaspoon cumin
Salt & pepper to taste
6 flour tortillas ~ cut into wedges (can use corn)
Preheat oven to 350 degrees. Spray a 8x11 inch casserole dish with cooking spray.
In a large skillet, saute the onion and garlic in a little olive oil until tender.
Add the cubed cream cheese and cook and stir until melted. Add the chicken stock and stir.
Add the chicken, corn, diced green chilies and seasonings to the skillet.
Stir to combine.
the ingredients in the prepared pan, starting with some tortillas then
some of the chicken mixture then some of the cheese.
Repeat 3 times until all ingredients are used, ending with cheese on top.
Cover pan with foil and bake for 30 - 45 minutes until bubbly and hot.
Allow to sit for 10 minutes before serving.
Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!