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You are here: Home / chicken / Creamy Chicken Enchilada Casserole **Note: This post has been updated with new photos and a recipe video, but post content is the original, so it may be outdated!
Sometimes I feel like I’m 25 going on 50.  My bedtime has been getting earlier and earlier, I started knitting for fun, and lately I have been doing a lot of crafting.  On Friday nights.  With a glass of wine.  Cool, I know.  But really, I’m pretty proud of my new-found craftiness.  So far I’ve duplicated this: Yep, I made the sparkly wreath.  And Marc loves it.
With all of my crafting going on, I’ve been finding less and less time to cook.  Just kidding.  Cooking always trumps crafting.  Always.  But with Marc working every night at the hospital and never being home when the sun is up making photography impossible, my cooking and blogging have been less than stellar.  Have no fear, with a little help from Pinterest and some holiday cheer, I’m feeling all sorts of inspired.
I recently started getting Cooking Light in the mail(thanks mom!), and while this isn’t a recipe from the current issue, I saw it on Pinterest awhile ago and have been dying to make it.  Now that it’s officially cold in Minnesota, I’m leaning more towards soups and casseroles for my comfort food and this seemed to offer me all of the cheesy comfort I could ever want.  Cheese = happiness.
Making enchiladas as a casserole makes them even easier to assemble (even though rolling up the tortillas isn’t that hard), but if anything it’s just a fun way to enjoy the flavors of enchiladas.  I prepped the chicken and sauce the night before, so when I came home from working all I had to do was assemble and bake.  Marc and I both loved it and it happens to be great as leftovers too. creamy chicken enchilada casserole 
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