Mormon Enchiladas

This dinner is super easy, tasty, & filling...
My grandparents had a friend whose parents were from the Mormon Colonies in Mexico.
They like to make stacked enchiladas out there, hence the name "Mormon" Enchiladas.
The friend made these for my grandparents many years ago,
who started making them for their children.
My dad & grandparents made them for us growing up,
& I introduced them to my husband & our kids.
We have all been enjoying them ever since!

Corn tortillas

Canned chili

Shredded cheese

You can do this one of two ways: Heat the chili prior to stacking or heat the whole thing in the microwave after it's stacked. I usually layer mine first, then just microwave it.

Layers go as follows: Tortilla, chili, cheese; tortilla, chili, cheese; tortilla, chili, cheese... Do this as many times as you'd like depending on how hungry you are. I usually stick to three tortillas high & top with sour cream. Enjoy!

xoxo

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

Cheesy White Chicken Enchiladas

I grew up with this yummy recipe & love it!

4-6 large chicken breast halves, cooked & cubed

2 cans cream of chicken soup

2 cups sour cream

1 small can green chilies diced or chopped (optional)

1 small can or jar of sliced green or black olives (optional)

3-4 green onions, sliced (optional)

2 cups monterey jack cheese (if you don't have it, cheddar is fine)

2 cups grated cheddar cheese

tortillas

Cook chicken & dice; set aside. In large bowl combine soup, sour cream, chilies, olives, & green onions. Add monterey jack cheese to mixture once well combined. Remove 2 cups of mixture & add to chicken. Place chicken mixture into tortillas & roll up. Place in 2 large pans so they are somewhat separated. Spoon remaining mixture over top & cover with cheddar cheese. Cover with foil & bake for 30-40 minutes at 350 degrees. Remove foil & bake for an additional 10-15 minutes or until cheese begins to lightly brown.

Notes:

- I find it helps to put a thin layer of soup mixture on the pan first so that the bottoms of the tortillas don't get too tough

- I usually cut the recipe in half to make just one 9x13 & freeze the other half of the can of chilies in a snack bag

The only problem is that I can't remember any sides that we used to eat with it...

Suggestions anyone?

xoxo