**Note: This post has been updated with new photos and a recipe video, but post content is the original, so it may be outdated!
Sometimes I feel like I’m 25 going on 50. My bedtime has been getting earlier and earlier, I started knitting for fun, and lately I have been doing a lot of crafting. On Friday nights. With a glass of wine. Cool, I know. But really, I’m pretty proud of my new-found craftiness. So far I’ve duplicated this:
Yep, I made the sparkly wreath. And Marc loves it.
With all of my crafting going on, I’ve been finding less and less time to cook. Just kidding. Cooking always trumps crafting. Always. But with Marc working every night at the hospital and never being home when the sun is up making photography impossible, my cooking and blogging have been less than stellar. Have no fear, with a little help from Pinterest and some holiday cheer, I’m feeling all sorts of inspired.
I recently started getting Cooking Light in the mail(thanks mom!), and while this isn’t a recipe from the current issue, I saw it on Pinterest awhile ago and have been dying to make it. Now that it’s officially cold in Minnesota, I’m leaning more towards soups and casseroles for my comfort food and this seemed to offer me all of the cheesy comfort I could ever want. Cheese = happiness.
Making enchiladas as a casserole makes them even easier to assemble (even though rolling up the tortillas isn’t that hard), but if anything it’s just a fun way to enjoy the flavors of enchiladas. I prepped the chicken and sauce the night before, so when I came home from working all I had to do was assemble and bake. Marc and I both loved it and it happens to be great as leftovers too.
- 3 boneless skinless chicken breasts
- 1 white onion diced
- 1 tbsp olive oil
- 1 10 oz can evaporated milk (I used 2%)
- 2 oz of cream cheese I used regular but you could probably use light
- 1 4 oz can of green chiles
- 1 10 oz can of enchilada sauce
- 2 cups Monterey Jack Cheese
- 1/2 tsp salt
- 12 corn tortillas
- green onions diced for topping
- Preheat oven to 350 degrees F.
- Bake chicken breasts in preheated oven for 20-30 minutes, depending on the size, making sure the juices run clear when cut into.
- Remove from oven and shred with 2 forks. Set aside.
- In a large skillet, heat olive oil over medium heat. A
- dd onion and let saute for about 5-7 minutes, until it becomes translucent.
- Add milk, cream cheese, chiles, enchilada sauce, 1 cup of the cheese, and salt.
- Stir well until everything is melted together. Remove from heat.
- Spray a 2 quart (or 9x13" baking dish) casserole dish with cooking spray, then place 4 tortillas on the bottom. Spread tortillas with 1/3 of the chicken and 1 1/2 cup of enchilada mixture.
- Top with 4 more tortillas, then another layer of chicken and enchilada mixture.
- Repeat once more.
- Top with remaining 1/2 cup of cheese.
- Bake in preheated oven for 35 minutes, then let stand for 10 minutes before cutting.
PIN THIS RECIPE FOR LATER
Click here or on the image below to pin this Creamy Chicken Enchilada Casserole recipe for later!