A Food Photographer I am not...

 You know those food websites and blogs that have perfect pictures of the finished product? This isn't one of those blogs:) But even though the picture isn't so great, the recipe most definitely is!

I was talking with three different friends this week about how we are always in a rut as to what to make for dinner. So I'm sharing a recipe that works for me since I certainly steal all sorts of recipe ideas from my friends (and perfect picture food blogs).

I can't remember when or where I found this one either but I'm sure it was either from friend or from my mother-in-law who is always making delicious food. Either way, it's good!

Enchilada Casserole

• 2-3 chicken breasts OR Rotisserie chicken from deli 
• 1 bag of shredded Monterrey Jack, cheddar or Mexican cheese
• minced garlic
• 1 can diced green chilis
• 1 can Rotel  (diced green chilis and tomatoes)
• 1/2 stick butter
• 1/4 cup flour
• 1 cup or half a container of sour cream
• 1 bag of tortilla shells
• 3 cups chicken broth (divided)
• Optional: diced green and red peppers
• can of black beans
• rice

Directions
--Tear up chicken (if you bought a Rotisserie, otherwise, cook chicken first) into a mixing bowl
--Put half a can of Rotel into it
--Pour half of the shredded cheese into it and mix up
--Saute minced garlic and peppers in olive oil for about 8 minutes and add this as well.

White Sauce
--In a saucepan, melt the butter
--Add the flour, 2 cups of chicken broth and the can of diced green chilis.
--Let it boil and thicken for a few minutes. Then remove from heat and add sour cream.
--Pour about 1/3 of white sauce in the bottom of a glass rectangular baking dish (spray first)

--Meanwhile, roll tortillas up with chicken mixture (divide it up as evenly as possible between all tortillas) and lay filled ones on top of white sauce
--Pour remaining white sauce on top
--Sprinkle remaining shredded cheese on top
--Bake for 40 minutes at 350

Side items of Rice and Beans
--Cook rice according to directions but substitute chicken broth for water and add the other half of the can of Rotel just to spice it up a bit. I also add a can of black beans and mix it all up. Serve on the side with the casserole.