"Chicken" Enchilada Casserole
Yum! This dish is so good and creamy and sooooooooooo easy! It's the perfect thing to warm you up on a cold winter day.
1 Can of Semi-Condensed Cream of Mushroom soup
Gluten Free Choice: Health Valley Organic
My Choice: Amy's Organic
1 C. of Sour Cream
1 Can Diced Green Chiles
1 C. Shredded Cheese
1 Bag Quorn Chick'n Tenders or if you don't like Quorn, don't eat eggs or wanna go gluten free: 1 Block of extra firm tofu cubed and sauteed.
1/2 tsp. of Chile Powder
1 Tsp. of Mexican Seasoning
My Choice: Frontier Salt-Free Blend
Salt to taste
1 Pack of Corn Tortillas
Tip: If you're not buying organic, read the package, sometimes there's weird preservatives mixed in. Yuck!
I keep some Masa on hand, because I always seem to forget to buy tortillas. The tortillas are really easy to make. You just use 1 part masa and a little more than 1 part water. roll the mix into 1-2 inch balls and roll them out between a bottom layer of plastic wrap and a top layer of waxed parchment. They taste good, but they're really ugly, and they're like Pangaea. They start off whole and end up in 7 pieces...
"Ummmm...that's a tortilla?"
"Yup! Sure is"
Preheat the oven to 350.
Combine the mushroom soup, sour cream, green chiles, and spies. Stir it on up! Mix in the frozen bag or Quorn or the sauteed tofu. Line the bottom of an 8 x 8 class casserole dish with the tortillas. Next add the "Chicken" mixture, then a layer of cheese. Do it all again! Tortillas, "Chicken" mixture and Cheese. Tah dah! Stick it in the oven until golden brown and bubbly.
"Put me in Coach, I'm ready to play!"
You'll end up with a warm an filling casserole that is a whole meal in its self!!! Enjoy!