Our Recipes
Casserole
| It's kind of like chicken enchiladas in casserole form....a little less time consuming to make.
3 Cup shredded cooked chicken
2 Can (4 oz ea) chopped green chilies (I sub 1/2 cup chunky salsa)
1 Cup chicken broth
1 Can cream of chicken soup
1 Can cream of mushroom soup (undiluted) (I use Michelle's cream soup sub.)
1 small onion finely chopped (opt.)
10-12 corn tortillas
2 Cup (8oz) shredded cheddar cheese
In a bowl, combine the chicken, chilies, broth, soups and onion; set
aside. Layer half the tortillas on the bottom of a greased 13 x 9 pan,
cutting to fit pan if desired. (I square mine off and then just toss
the scraps on top.) Top with half of the chicken mixture and half of
the cheese. Repeat layers. Bake, uncovered, at 350 for 30 minutes.
Yield 6-8 servings. This is just enough for my crew if I serve rice and
beans and chips with it. Really yummy if my picky eaters like it.
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