2 cups shredded cooked chicken 1½ cups green enchilada sauce 1 can cream of chicken soup 8 oz sour cream 1 can (4 oz) diced green chiles ½ cup vegetable oil 12 corn tortillas 1½ c. shredded Colby-Jack cheese, divided
1. Preheat oven to 325 degrees. Grease 13 x 9-inch casserole. 2. Combine chicken, enchilada sauce, soup, sour cream and chiles in large skillet. Cook and stir over medium-high heat until warm. 3. Heat oil in separate deep skillet. Fry tortillas just until soft; drain on paper towels. Place 4 tortillas on bottom of prepared casserole. Layer with 1/3 of chicken mixture and 1/2 cup cheese. Repeat layers twice. 4. Bake 15 to 20 minutes or until cheese is melted and casserole is heated through.
I grew up in a small Western Nebraska town, Mitchell. My stepfather was a piano tuner and my mother was a legal secretary. I feel like I grew up under normal circumstances, what ever normal is!
I have lived several places and have held many different occupations from my first job, working at a doggie grooming salon, to fast food joints, waitressing at a country club to family diners, ski lift operator, administrative assistant, restaurant manager, piano tuner, bank teller, para for SPED kids in junior high school, construction worker, to my husband's hired hand.
My husband and I married in 1996 and have four boys. Nick who is currently stationed at Cannon Air Force Base in New Mexico, serving our country in the United States Airforce, Colton who is currently attending South Dakota School of Mines & Technology, Chris who lives in Kearney and works for Charter Communications and finally Skyler who is a senior at Morrill High School. We own and operate our own family run business, Open A Bar 2 Ranch, LLC which is an all natural beef operation and a pastured poultry operation.