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Recipe Rescue: Cyndi of Minnesota (Go Hawks) Says Dinner’s Done with Her Overnight Chicken Enchilada Bake

In high school I fought to clean my room let alone the bathroom and when it came to the kitchen, I blankly starred at my mom and said you want me to do what?

chicken enchilada bake
29183526@N06/flickr Picture not always a true sample of finished product

So I got chatting, well really stalking a high school friend’s Facebook page last night as she was talking about dinner and how it was done-What? No, understand, not for last night, for tonight. She has this crazy recipe that you prep the night before, and it is best done this way. When you get home from work, you pop it in the oven and dinner is -in Cyndi’s words-DONE!  (Cyndi and I attended Chaska High School and although redundant, in Chaska, MN.)-Wait, GO Hawks!

WHAT YOU’LL NEED:

1 lb. boneless skinless chicken breast halves, cut into thin bite-sized pieces                        1 (10 3/4-oz.) can condensed cream of chicken soup
1 (8-oz.) container sour cream
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
2 (10-oz.) cans Old El Paso® Enchilada Sauce
12 (6-inch) corn tortillas, quartered
8 oz. (2 cups) shredded Cheddar cheese
1/4 cup sliced green onions

PUTTING IT ALL TOGETHER:
1 Spray 13×9-inch (3-quart) glass baking dish and 16×12-inch sheet of foil with nonstick cooking spray. Heat large nonstick skillet over medium-high heat until hot. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center, stirring frequently. Remove from heat. Stir in soup, sour cream and chiles.
2 Spread 1/4 cup of the enchilada sauce in sprayed baking dish. Arrange half of the tortilla pieces over sauce, overlapping as necessary. Spoon and spread 1 cup enchilada sauce evenly over tortillas. Spread half of chicken mixture over sauce. Top with 1 cup of the cheese. Repeat layers, starting with tortilla pieces. Cover tightly with sprayed foil. Refrigerate at least 8 hours or overnight.
3 Heat oven to 375°F. Bake covered 30 minutes. Uncover baking dish; bake an additional 20 to 25 minutes or until sauce is bubbly and cheese begins to brown. Let stand 15 minutes before serving. Sprinkle with onions

How crazy easy is this? I like to do overnight thing’s like Cyndi’s Overnight Chicken Enchilada Bake in unison of doing the dishes, it all goes quickly and I can get to my popcorn and “Lie to Me” (now that Downton Abby is over for the season-and to the critics-”shocking ending”-how about a stupid stupid swamp people intelligence ending!!!!)

Thank you again to Cyndi for the great recipe!

Remember, You Can Listen Live From France to Chaska, MN Click here

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