Chicken Enchilada Casserole |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My DH and I lived in the Azores (a group of Portuguese islands) for two years during his career in the U.S. Air Force. It was quite an experience and we made some really good friends while we were there, but we were sometimes very isolated from our friends and families who lived in the States. This recipe is from a wonderful cook who we met when we lived there. Thanks to Bobbie True! It was very easy to make for a party when the supply planes couldn't get in because of the weather. If you prefer, you can poach some chicken then chop it. But when we couldn't get anything but canned, we had to use what was available! I like to serve this with a green salad or some refried beans and some warm flour tortillas. Ingredients:
4 (6 ounce) cans canned chicken, drained |
2 (10 1/2 ounce) cans cream of chicken soup |
2 teaspoons garlic salt |
1/2 teaspoon oregano |
1/4 teaspoon ground cumin |
1/4 teaspoon sage |
1/4 teaspoon chili powder |
2 (4 ounce) cans green chilies, chopped |
1 lb colby cheese, grated |
1/4 lb monterey jack cheese, grated (i use pepper jack) |
2 large onions, chopped |
6 corn tortillas |
Directions:
1. Preheat oven to 375°.
2. Grease bottom of a 2 1/2 quart casserole dish.
3. Mix together the cans of soup, and the next 5 ingredients.
4. Mix the cheeses together. Sometimes I just use some grated Co-Jack (or Mexican) cheese instead of grating each kind separately.
5. Soften 3 of the tortillas in hot oil and place in the casserole dish.
6. Layer with 2 cans of chicken, 1 can of chiles, half of the onion, half of the soup mixture, and half of the cheese.
7. Repeat layers.
8. Bake at 375° for 35 - 45 minutes, until cheese is melted and is beginning to brown.
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