White Sauce Chicken Enchilada Casserole

Tara put this recipe on her blog, and I made it a few nights ago. This one goes down in history for our house, because my hubby said...and I quote...

"This is the best thing you have EVER made! You can make this EVERY night for me!"

And I consider myself a pretty good cook! This was easy and VERY YUMMY! And fairly healthy if you use the "light" ingredients. Enjoy!

White Sauce Chicken Enchilada Casserole

This makes either one 9x13 pan or two 8x8 pans.

4 medium or 3 large chicken breasts (boneless,skinless)
3-4 large or 5-6 small flour tortillas
2 cups shredded cheese (I used 2% monterey jack/colby)

Sauce:5 oz evaporated milk (fat free)
1 can cream chicken soup (healthy request)
1 small can diced green chiles
1 small (8 oz) tub light sour cream
Any seasoning you want -- I used some garlic powder, salt and pepper.

Preheat oven to 350. Boil chicken breasts until cooked through. As the chicken is cooking, stir together the sauce ingredients in a large bowl. Tear the tortillas into 1-2 inch pieces.When the chicken is done, shred it and stir it into the sauce until well combined. Spray the bottom of the pan with cooking spray and line with a layer of tortilla pieces. Layer half of the sauce onto the tortillas. Spread half of the cheese over the sauce. Repeat the layers. (I had enough for two layers.)Bake uncovered for 45 minutes or until cheese is melted and everything is hot and bubbly.

Taco Soup

If you can work a can opener, you can make this family favorite. So easy and tasty.

2 # hamburger; browned and seasoned with S/P
1 onion; brown w/ hamburger

1 can Pinto beans
1 can Red beans
1 can Black beans
--drain beans really well and add to meat.

2 14oz cans Rotel
1 28oz can diced tomatoes
2 Hidden Valley Ranch packets
4 cups water
2 Taco seasoning packets (I add Ranch and Taco packets to the water and stir well)

Eat when soup is warm and flavors have blended. Serve with Fritos, cheese and sour cream.