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We still have a lot of bugs that we are trying to work through, but we promise that it will be worth it in the end! There are a lot of cool features that will be available, we will soon be releasing a phone and tablet app, and we are excited to announce that we will be expanding our You Tube channel and have a lot of other fun things in the works!
In the meantime, if you experience the frustration of a broken link, post that won't load, or crazy-looking stuff on our site, please hang tight . . . and drown your frustrations in a piece of this yummy chocolate goodness. I promise that it will make everything feel so much better!
Now back to this recipe . . . one of my family's favorite recipes is our White Chicken Enchiladas. I kind of have a love/hate relationship with enchiladas . . . I love how good they taste, but I hate how much time it takes to put them together. A couple of months ago I shared our Chicken Taco Casserole and it instantly because one of the most popular posts on our blog. So, using that same idea, I turned those White Chicken Enchiladas into a casserole. The outcome was a smashing success! My kids devoured their dinner and it took me a fraction of the time to prepare!
White Chicken Enchilada Casserole
4 chicken breasts, cooked and diced
1 (10.75 oz) can cream of chicken soup
2 (4 oz) cans diced green chilis
1 (16 oz) container sour cream
1/2 onion, finely diced
1/2 cup milk
1/2 teaspoon garlic salt
salt and pepper to taste
1 (10 oz) package tortilla chips
1 cup Monterrey Jack cheese, grated
1 cup cheddar cheese, grated
Preheat oven to 350 degrees. Mix all ingredients except for the chips and cheeses together. Spray a 9x13" baking pan with non-stick cooking spray. Place chips in the bottom of the baking pan and pour chicken mixture over chips. Top with grated cheese and bake for 30 minutes or until hot and bubbly. Serve with your favorite toppings (lettuce, tomato, salsa, avocado, hot sauce, etc).
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