Chicken Enchilada Casserole

Preheat oven to 350 degrees. In a large skillet, heat the vegetable oil. Add the onion and chilies and sauté until tender, about 5 minutes. Stir in the shredded chicken and taco seasoning mix.In a bowl, mix together the enchilada sauce, sour cream and soup. Set aside 1? cups of the sauce. Stir 1 cup of the remaining sauce mixture and 1 cup of the cheese into the chicken mixture.In a 9-by-13-inch baking dish, spread some of the remaining sauce on the bottom of the dish. Layer 2 tortillas in the bottom of the dish overlapping one another and extending over the sides. Drizzle with some sauce and spread half of the chicken mixture on top. Repeat with another layer of 2 tortillas and chicken. Top with a final layer of tortillas, tucking it under the overlapping edges of the other tortillas as you would when adding a top crust on a pie. Spread the remaining sauce over the top and sprinkle with the remaining cheese.

Cover with foil and bake for about 35-40 minutes or until the cheese bubbles and the dish is heated through. Remove from the oven and let stand 30 minutes before slicing —Besides the chicken quesadillas it will still be warm. Serve topped with a dollop of sour cream and sliced green onions, if desired.Easily assembled recipes can be a cook's best friend. Most don't call for a laundry-list of ingredients, can feed a crowd and are kid-friendly. This Chicken Enchilada Casserole recipe fits that bill. With a few pantry ingredients onion, taco seasoning, condensed soup and leftover chicken breast think rotisserie chicken, folks, it'es together easily. Instead of making individual enchiladas in corn, this recipe calls for layering flour tortillas. Serve squares of this garnished with a dollop of sour cream and a sprinkling of green onions. A side salad of crisp iceberg will round out the meal.

Danielle Ruiz-Wiley refused to let her newborn daughter pay for her hang-ups.Alas, this full-time, dedicated wife and mother had to face foodie facts: Her self-proclaimed "kitchen phobia" was impacting her young family."When I step into the kitchen, my nerves take over and I quickly b'e frustrated," says Ruiz-Wiley, who moved to Heartland Village four years ago with her hubby, John.The result? A freezer stocked full of prepared meals, a penchant for overusing traditional Puerto Rican spices Sazon and Adobo -- and local restaurants who know her family's order by heart."As a result, my husband has gained weight, and with a 14-month-old baby and living expenses, we couldn't afford to eat out as much as we used to," she says. "I was afraid if I didn't learn to cook I would pass my bad habits to my daughter."