The Reason Nick Married Me: Chicken Enchilada Casserole

My mom discovered this recipe when I was in high school and has since published it in multiple cookbooks.  It was the dish I selected for my birthday dinner for almost ten years running, and it is quite possibly Nick's favorite meal ever.

But be advised, this dish is not for the faint at heart.  If you don't like butter, cheese, and sour cream, you won't like this.  Illustrative Example:  Back in my former life (when I worked as a high school teacher) one of my coworkers asked for the recipe.  The next day she came in complaining that her casserole didn't turn out well at all.  She claimed it was dry and lacked the creamy consistency that mine had.  When I asked if she followed the recipe, she said that she followed it exactly...except she reduced the amount of butter by half, used fat-free cheese and low-sodium cream of chicken soup, and left out the sour cream entirely.  And she wondered why hers wasn't any good?!  Gag me!

Health food is for wimps.  Grow a pair and give this recipe a try.  :)

CHICKEN ENCHILADA CASSEROLE

• 3 bone-in chicken breasts with skin
• 1/2 cup (1 stick) butter
• 1 large onion, diced
• 1 can cream of chicken soup
• 1 can chopped green chilies
• 1/4 cup water
• 1 cup sour cream
• 4 cups shredded Mexican cheese
• 12 large (burrito size) flour tortillas, torn into bite-sized pieces

Season chicken breasts with salt and pepper.  Wrap together in foil and bake at 350 for 1 hour.  After chicken has cooled, shred the meat into bite-sized pieces and toss the bones and skin.  Reserve juices.  In a saucepan, melt butter and saute onions over medium heat until they are translucent (about 5 minutes).  Add cream of chicken soup, green chilies, reserved chicken juices, and water.  Cook until bubbly (3-5 minutes) then stir in sour cream.

In a 9x13 glass baking pan, layer half the flour tortillas and top with half the shredded chicken.  Drizzle half of the hot sour cream sauce over the tortillas and chicken.  Top with half the cheese.  Repeat with the remaining half of the tortillas, chicken, sauce, and cheese.  Bake at 350 until bubbly (about 15 minutes).  

Serves 6-8.  (Pair with an avocado, tomato, and lime salad.)

Geez louise.  I'm embarrassed to include this photo.
Nick put away our leftovers before I had a chance to take a picture,
so I had to unearth this serving from the fridge.
But I'm not gonna lie...it doesn't look that pretty.  But it is TASTY.