Easy Peasy Chicken Enchies

This afternoon as I drove home
I knew dinner was going to have to be somethin' quick
as it was already near 4:30,
I was already beginning to feel hunger,
and I had prepped nothing early,
so whatever we ate would begin
either frozen,
canned,
or dried.
Spaghetti? with frozen meatballs?
chicken tacos? from frozen chx breast?

Then I decided I would go with
Chicken Enchiladas
even though I didn't have any Enchilada sauce
so I would have to improvise my own.

I did,
and decided the frozen chx might take too long,
so I asked Greg if he were willing to
"go on an adventure"
with me, and try canned chicken.
(I keep it in the cupboard
to use for quick bbq chix sandwiches
with homemade bbq sauce-
so easy... you just have to have time
to pick up some good rolls or buns.)
Thing was,
the corn tortillas we had on hand
turned out to be a little too old,
so they wouldn't fold around,
and broke apart,
so we decided
(Greg was helping assemble)
that we would make it a casserole.

So here's the creation,
and it's not gourmet to say the least,
but certainly
CHEAP,
FAST,
and quite
YUMMY.


Easy Peasy Chicken Enchies

2 Lg Cans Chicken, drained
1 Can Stewed Diced Tomatoes (I like the ones with garlic)
1 Can Cream of Chx Soup
1 sm Can Green Chiles
2 tsp chile powder
1/4 chopped onion
1 tsp cumin
1 tsp oregano
3 shots tobasco sauce
18 corn tortillas, uncooked
several cups of shredded cheese (we used Mexican blend)
several sliced black olives

Put tomatoes, soup, chiles, and spices in sauce pan.
Stir, and simmer for five minutes.
Pull out 1/3 of the mixture,
to use for later.
Add canned chicken to sauce pot.
Simmer for five more minutes.
Spoon 1/4 c sauce (no chx) mixture onto bottom of 9x13 pan.
Lay 6 tortillas over sauce, overlapping a little bit.
(sort of like lasagna noodles)

Spoon half chicken mixture over tortillas.
Sprinkle cheese generously.
Sprinkle half of sliced olives.
Repeat tortillas, all remaining chicken mixture, cheese.
Repeat tortillas, sauce (no chx), lots of cheese, and remaining olives.

Cover in tinfoil.
Bake @ 400 degrees for 15 minutes.
Remove tinfoil.
Bake @ 400 degrees for 10 minutes.
Remove from oven,
and let rest for 3 minutes.
Slice and serve with sour cream.
(makes 8 generous servings)