For those of you who know me....I may or may not have mentioned the fact that I LOVE to cook. Cook. Bake. I LOVE the kitchen. My earliest memories are of ME in my Grandparents kitchen (where they BOTH cooked) and helping my mom with dinner when I was growing up. I am a dreamer at heart - and I have fanciful ideas of one day opening a B&B OR a Family Style Restaurant.....So the other day, I made up a "New" recipe based off of 2 or 3 "Old" recipes - and if you try it, I'd appreciate you telling me what you think, please!
My family LOVES my chicken enchiladas - I normally make them with flour tortillas, and a creamy green chile sauce....it's a great recipe - But I've "tweaked" two different (and some of our favorite) recipes and made it my own - but the other day I "tweaked" it again - and came up with a WAY EASY version - that's just as tasty (we thought).
3-4 Boneless Chicken Breasts (Cooked & cubed OR you can shred it)
1 Family Size Can Cream of Chicken Soup
1 Large Can Green Chile Enchilada Sauce
1 bag PLAIN Doritos (Nacho flavored is good too!)
Grated "Mexican Blend" Cheese (OR Colby Jack is good too)
Set aside a little bit of the cheese to top the casserole off with - Break up the nacho chips - into little bite size pieces....Matt loves helping me with this part! and then throw everything together in a bowl (it looks disgusting, but it's good!), then spray a 9x13 pan with cooking oil, and then dump all that yucky looking stuff into your baking pan. Smooth it out and top it with cheese.
Bake it on 400 degrees for about 25 minutes - or until your cheese is nice and bubbly!
It tastes EVEN BETTER the next day - after all the flavors have had time to blend together....!
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