Chicken Enchilada Casserole

I was craving a cheesy Mexican meal last night, but did not want to go grocery shopping. I figured I could come up with some sort of a casserole with ingredients from my fridge and pantry. I decided on a creamy, cheesy chicken enchilada casserole. My family loved it and so did I. It definitely hit the spot and I had an extra helping with my husband later that evening!

Ingredients:

3 boneless, skinless chicken breasts

1/2 yellow or white onion, diced

1 can rotel tomatoes with green chilis

1 can cream of chicken soup

2 slices American cheese

2 garlic cloves, finely chopped

5-6 flour or corn tortillas (whichever you prefer or have in your pantry)

1 chicken boullion cube

cumin

paprika

Mexican oregano

salt

pepper

8 oz. shredded Cheddar/Jack cheese

Preheat oven to 350 degrees. Spray large casserole dish with non-stick cooking spray.

Fill a large pot with hot water. Add chicken, cumin, salt, pepper, Mexican oregano, and chicken bouillon cube. Bring to a boil, lower heat slightly, and cook for 20 minutes until chicken is cooked through.

Remove chicken to cutting board and either shred or dice into bite size pieces. Set aside. Reserve chicken broth for other mixture.

Saute onion in olive oil until tender. Add garlic and cook another 2 minutes. Add rotel tomatoes, cream of chicken soup, 1 cup reserved chicken broth, salt, pepper, paprika, and cumin. Cook until heated through. Add chicken and American cheese slices, and stir to melt cheese. Taste for seasoning and adjust if needed. Turn off heat.

Cut tortillas into quarters.  Add 1/2 cup reserved chicken broth to coat bottom of casserole dish. Add layer of tortillas, then chicken mixture, tortillas, chicken mixture. Top with shredded cheese. Bake in preheated oven for about 20 minutes until bubbly. Serve with a dollop of sour cream and salsa. Enjoy!