White Chicken Enchiladas

Several years ago I was invited to participate in a 30 day meal prep party. 10 ladies got together, came up with 30 recipes, bought in bulk for discounted prices, then spent all day Saturday at a large church kitchen preparting a month worth of freezer dinners. It sounded like a good idea at the time, but my family didn't care for several of the meals, a few got burned or just didn't turn out quite right, and it was a lot of work for a month of complaints at dinner time. But I did glean a few recipes from the whole ordeal that I modified into super easy family favorites that, years later, we still make all the time.

One of the keepers was a white chicken enchilada casserole. I make a few variations of this depending on the amount of time I have to prepare it. Here is the basic filling all the variations start with. I have to admit these are guesstimates. I’m a little-of-this, little-of-that kind of cook, so adjust the recipe to your taste.

You will need:

1 can cream of chicken soup

2/3 cup sour cream

2 – (12.5 oz.) tins of precooked chicken (any chopped or shredded chicken will work, if you have leftovers you want to use up)

1 cup salsa

2 cups grated cheese (I use Mexican blend)-divided

1/4 cup milk

Optional – sliced black olives

Chips or tortilla shells

Prep option 1 (15 minutes prep, 45 min. baking time): Spray a cake pan with non-stick cooking spray. Preheat oven to 350. Mix together soup, sour cream, cooked chicken, salsa and 1 ½ cups of the cheese. Reserve 1 cup of filling, set aside. Divide remaining filling into 8-10 soft shell tortillas, fold ends in, roll and lay in pan. Thin remaining filling with milk and pour over tortilla rolls in pan. Sprinkle with remaining cheese and olives if desired. Bake at 350 for 45 minutes or so. Garnish with chopped fresh tomatoes and serve with a side of Spanish rice.

Prep option 2 (10 min prep, 10 minutes cook time: Preheat skillet to 400. Combine soup, sour cream, precooked chicken, salsa, all cheese, and olives if desired. (Omit milk for this option) Spread filling on a flour tortilla. Lay another tortilla over top of filling. Grill on lightly greased skillet until golden brown. Flip carefully to toast the other side. Cut into triangles with pizza cutter. Serve with extra salsa and sour cream on the side.

Prep option 3 (5 minutes prep, 5 minutes cook time): Combine soup, sour cream, precooked chicken, salsa, all cheese, and olives if desired. (Omit milk for this option). Heat in microwave, stovetop or crockpot. Serve as dip with tortilla chips.