i am gonna have to do this in the next week or so to get us ready for baby...i am making a lasagna, soups, and a chicken enchillada...my mom is gonna come by once a week and make a big meal for us and my sisters will also drop things off so i think we are pretty covered.
here is one recipe:
Quote: INGREDIENTS:
12 corn tortillas, homemade or purchased
oil
4 cups cooked, shredded chicken meat (reserve stock)
8 to 16 oz Monterey Jack cheese, shredded
1 medium onion, chopped
2 cloves garlic, minced
Green chile sauce (recipe follows)
Sour cream
PREPARATION:
1. Make green chile sauce
2. Put about 1/2" of oil in small skillet. Dip tortillas in hot oil for just a couple of seconds until softened. Place on paper towels in layers until cool enough to handle. With kitchen scissors or knife, stack 4 and cut in quarters.
LOWFAT ALTERNATIVE: Microwave tortillas in a stack in a damp paper towel or dish towel until softened, about 1 minute.
3. Preheat oven to 350 degrees and spray a large baking dish with Pam. Place one layer of tortillas in the dish which has a thin layer of sauce spread in it. Top with /3 of chicken meat and 1/3 of cheese. Spread 1/3 of sauce over it. Repeat to make 2nd and third layers. Sprinkle some cheese on top of sauce, if desired.
4. Bake for 25-35 minutes until heated through and bubbly.
i've also made them with canned soup that is a little faster...
Quote: Chicken Enchilada Casserole
4-6 cups cooked chicken, chopped or shredded
1 family size can cream of chicken soup
1 or 2 small cans of diced green chiles (undrained)
flour tortillas
4 cups grated cheese (~1 lb) - i like jack cheese
Combine chicken, soup and chiles. For a quicker finish, heat the filling. If you are assembling this the night before, no need to heat now.
In a greased 9x13, layer:
tortillas (I use small ones cut in half to cover the pan neatly and symetrically)
1/2 of chicken filling
1/2 of cheese
repeat
to make it prettier, sprinkle with paprika
Heat thoroughly, cool slightly to firm up, and serve.