Tuesday, May 3, 2011

Tutorial Tuesday: Chicken Enchilada Casserole & Fresh Guacamole

With Cinco De Mayo this week, I thought I'd share this easy Chicken Enchilada Casserole recipe.
{Have you noticed a trend with all of my recipes?  I'm all about EASY!}

What you'll need:
1 package corn tortillas
2 cups cooked chicken (from can or boiled)
1 can Rotel mild tomatoes & green chiles
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
2-3 cups grated cheddar cheese
optional: 1/2 onion (chopped) & 1 teaspoon margarine

1) Spray 9X11 glass pan with spray cooking oil.

2) If desired, chop onion & saute in margarine.

3) Mix soups, broth, Rotel, & chicken (& onions, if desired).

4) Cut tortillas into thirds (triangular shapes).

5) Layer torillas in bottom of pan.

6) Add about half of the chicken/soup mixture.

7) Add about half of the cheddar cheese.

8) Repeat all layers again, being sure to follow the same order.
(If tortillas are on top, it tends to get dry).

9) Bake at 350* for 30-35 minutes.

Here's a little bonus recipe for fresh guacamole.  Truth be told, I'm usually not a big fan of guacamole, but every since I tried some of my brother-in-law's guacamole, now I crave it!  It is the best guacamole I've ever tasted, and it's super easy, too!

What you'll need:
3-4 avocados
{Here's a little tip:  The avocados are what make or break it.  When choosing them, try to pick ones that are a little soft, but not too soft.  I'm sure that completely cleared it up for you!}
1-2 roma tomatoes
1/2 lemon (or lime, if you prefer)
salt & pepper

1) Cut avocados & remove pit.  Spoon out avocado.  (If there are any brown spots, you can remove those.)

2) Smash avocados with fork until there are no large lumps.

3) Dice tomatoes & mix with avocado.

4) Squeeze lemon (or lime) juice into mixture & mix.

5) Salt & pepper to taste.


 I'll be linking with Tempt My Tummy Tuesday at Blessed With Grace and Designs by Gollum for Foodie Friday.  Check it out for more delicious recipes!