Chicken Enchilada Casserole

This is a comforting meal to take to someone who is sick, treat a friend to a night away from her kitchen, or give to a new mom.  Make it ahead.  It tastes better the second day!

Chicken Enchilada Casserole

Ingredients:

• 4-5 Boneless, skinless chicken breasts
• Flour tortillas
• Mexican cheese blend
• 1 can cream of chicken soup
• 2 small cans of chilies
• 3 tsp. Jalapeño salt
• Bay leaves 

Boil chicken in water seasoned with four bay leaves, jalapeno salt. Cool until you can handle the chicken. Shred chicken and save one cup of broth. 

Mix cream of chicken soup, reserved broth, 1 tsp. cumin and 3-5 tsp. chili powder, ½ tsp. jalapeno salt, 2 cans chilies (not drained). Simmer 1-2 minutes in a sauce pan.

Layer sauce, tortillas, cheese and chicken in a 9x13 pan (for freezer cooking I make 2 8x8 pans, freeze before baking). Put a little sauce in the pan first to prevent sticking. Top with cheese.

Bake at 350* until cheese is golden brown.  Yes, I need a picture of this all baked and yummy.

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