SparkDad

Today we had a small party in celebration of the Dia de la Candelaria. This celebration falls 40 days after Christmas and for Catholics it is the Feast of the Purification of the Blessed Virgin. You can read a lot more about the tradition here – Article about Dia de la Candelaria

 

The reason that we hosted the party is because early in January we attended a party at some friends house celebrating King’s day. During this party it is traditional to have “King Cake” or “Rosca de Reyes”. Hidden in that cake is a plastic baby Jesus. Tradition says that whomever finds the baby must host the next celebration on the Dia de la Candelaria. Well as you can guess we found the baby!

 

For the party I made a new spin on an old dish. I made Sour Cream Chicken Enchilada Casserole.

Note: I did not take photos of the finished product so the photo at left is not of mine but they looked A LOT like it!

 

Ingredients

1 12oz tub of low far Sour Cream

1 Large can of Green Enchilada Sauce

1 can Cream of Chicken Soup

10-15 Corn Tortillas

5-6 Chicken Breasts

1 lb Mexican Cheese

2 Tbs. Garlic

2 Tbs. Salt

 

Steps

 

1. Boil chick in large pot on medium heat until cooked fully ( about 1 hour )
2. Drain Chicken and let cool, retain about 1 cup of chicken broth
3. Preheat oven to 350 degrees
4. Wash and shred chicken and place in a large bowl
5. Season chicken with garlic and salt
6. Mix Cream of Chicken soup with chicken broth
7. In large casserole dish layer 4-6 corn tortillas
8. Pour in 1/3 of the green enchilada sauce
9. Add in 1/3 of sour cream and mix with the enchilada sauce
10. Add 1/3 of shredded chicken
11. Cover chicken with an ample layer of cheese
12. Repeat this process of layering until chicken is all used
13. Top the layers with leftover enchilada sauce, sour cream and cheese
14. Cook in over for 30-45 minutes

Serves 8