Easy Cheesy White Chicken Enchilada Casserole

A few months ago,

my friend Lisa from Pebbles & Piggytails posted a recipe

for Easy Chicken Tortilla Casserole on her blog.

We tried it for dinner a while back & absolutely loved it!

My pregnant mind started thinking of different variations of it that we could try since it's so simple...

Hubby even had an awesome idea that I'm going to withhold for now

since I'm sure I'll post about it later!

This dinner was another one of those weird pregnancy thoughts

that turned out to be wonderfully delicious!

Easy Chicken Tortilla Casserole meets Cheesy White Chicken Enchiladas.

They fall madly in love.

Easy Cheesy.

25-30 corn tortillas

2 cups cooked chicken (diced or shredded)

1 pint heavy whipping cream

1 cup sour cream

1/4 cup water

1 1/2 tsp chicken base

1 can diced green chiles

3/4 cup cheddar cheese separated (1/2 cup & 1/4 cup)

2 cups monterey jack cheese

Chop tortillas into bite sized pieces. Heat water with chicken base in the microwave 30 seconds at a time until chicken base is fully melted. Mix together heavy whipping cream, sour cream, & chicken base melted in water. Add chicken, green chiles, 1/2 cup cheddar cheese, & tortillas then mix well. Pour mixture into a 9x13 casserole dish and sprinkle with monterey jack cheese & remaining 1/4 cup cheddar cheese. Bake at 350 degrees for 30-40 minutes until lightly browned.

xoxo