Friday, January 29, 2010

Enchilada Casserole & mini casserole

This is a simple meal and it tastes so yummy. I originally found it on the Homemaking cottage a few years ago (I can't find the original post) but have changed it several times to fit our tastes.
Chicken Enchilada Casserole
Cooked shredded chicken (2 chicken breasts)
2 cups shredded cheese
3/4 cup sour cream
1 can cream of chicken
1 tsp. garlic salt
minced onion
3/4 can enchilada sauce (I used the green kind for this one)
crushed up chips (I grab about three big hand fulls and crush them-great for the broken chips left at the bottom of the bag)
1/2 can refried beans optional (see below why I add it)
Mix everything together (use only 1/2 the cheese). Pour into an 8x8 casserole dish and top with the remaining cheese. Bake for 20 minutes at 350 degrees.
mini casserole for your pick eater or in our case allergies: Livy can't eat any dairy so cheese, sour cream, and cream of chicken are out. I mixed the other ingredients together and added a few spoonfuls of refried beans to her mixture (I add some to ours so we don't waste a whole can). I then scooped it into muffin tins. I baked it at 350 for 10 minutes. She really liked it and loves that she isn't eating something different from us. She is only 1 but she gets mad if she doesn't have the same thing we are having. I am hoping these little casseroles will work with other meals. (It would probably look a lot better if my pans weren't so old and gross-anyone have a good way to clean them?)

1 comment:

  1. So I see you're a late night blogger as well!:)
    Looks yummy!:)