Monday Meals

I want to try to start sharing a recipe each Monday. It may not always a meal but at least some sort of recipe. This recipe we had one night last week, we all enjoyed it very much. In my usual style I changed it a little.

Chicken Enchilada Casserole

INGREDIENTS

• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 (10.75 ounce) can condensed cream of mushroom or chicken soup
• 8 flour tortillas, sliced in strips about 1/2 inch wide
  
• 6 skinless, boneless chicken breast halves - cooked and shredded
• 4 cups shredded sharp Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix sour cream, salsa, and cream of soup.
3. Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
4. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

I know of several people who are trying to get away from using cream of soups because of the preservatives. Also, my friend Emily is living in Brazil and has a hard time finding it down there! This recipe is for you! I found this recipe online and plan on trying it soon. It would be easy and you know what is in it!

Cream Soup Substitute

INGREDIENTS:

• 1 tablespoon butter
• 3 tablespoons all-purpose flour
• 1/2 cup low sodium chicken broth
• 1/2 cup low-fat or fat free milk
• salt and pepper to taste

PREPARATION:

Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste.
Use in casseroles in place of condensed cream soups.

Can be varied by using vegetable broth, sauteed chopped celery, celery seed, or sauteed chopped mushrooms.

ETA* Curiosity killed the cat, I just made a batch of the cream of soup! Only changes are I used 2 tbsp of butter. 1 was just not enough to make it smooth. Also, I used a hand mixer when I returned it to the heat. It was lumpy and the mixer got it really smoothed out. It looks good! I am making a beef pot pie for tonight and will use my homemade cream of mushroom!