Fan Request #1

Back at the beginning of the year, I posed a question on my Facebook page. I simply asked what kind of recipes ya'll want to see more of on EMM in 2014. Hands down, the most popular answer was casseroles. (Be sure to come back on Wednesday to see what the #2 response was.) So many of you said you wanted me to come up with even more family friendly, budget friendly, and time friendly casseroles to put on your table.

I can't blame you. I have said it a hundred times, but it is worth repeating. Casseroles are a busy mom's (and dad's) best friend. A one dish meal that feeds everyone, on a budget, and is simple to prepare after a long day. And I have to admit, when I first started blogging (Can you believe it's been almost 4 years ago now?) whenever I would mention casseroles they really wouldn't get much love. But I have noticed over the past couple years they really have been making a comeback if you will. I remember growing up, casseroles were the go-to for every mom I knew, but somewhere along the way, people started to shy away from them. So, I'm happy to see them being brought back into the kitchen, and updated for today's family

If you love chicken enchiladas, you're going to be so excited for this recipe. Especially if you've made my green chile version before. I basically took 90% of the ingredients and turned them into a layered casserole. All the great flavors of the original dish, without the time consuming filling and rolling. In fact, if you make the chicken ahead of time, you can have this on the table in about 30 minutes. But I guarantee your family will think you slaved away all day with the depth of flavor this has, and how absolutely delicious it is.

Besides my family, my fans are the #1 reason I do what I do. So, if you want to see more casseroles blogged this year, I'm happy to oblige. And coming up next I have a recipe for the other category you asked for more of. Believe me, you don't want to miss that one either!

Chicken and Green Chile Enchilada Casserole

1 (1.5 lb) package chicken tenders

Olive Oil

Salt and Pepper to taste

8 large flour tortillas 

8 oz. cream cheese, room temperature

2 (4 oz.) cans green chilies, drained

1 (7 oz.) can green enchilada sauce

8 oz. fiesta blend cheese

2 green onions, chopped on a bias, for garnish

Sour cream for garnish

Preheat oven to 400. Place chicken tenders on baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast 25-30 minutes until juices run clear and cooked through. Allow to cool 5 minutes and shred. Reduce heat to 375. Spray a 9x13 pan with cooking spray. Lay 2 tortillas in bottom, overlapping. In a large bowl combine chicken, cream cheese, chilies, and 3 TBS enchilada sauce. Mix well to combine. Spoon some of the chicken mixture over tortillas. Sprinkle with a little cheese. Drizzle with a little enchilada sauce. Repeat layers, ending with topping with rest of cheese. Bake for 30-45 minutes until bubbly and cheese is melted. Cut into individual portions and garnish with green onions and sour cream.

Shared on The Country Cook