Recipe of the Month

August 2005

Chicken Enchilada Casserole

Ingredients:
1 pkg.(12) corn tortillas, warmed for 1 minute in the microwave
2 cans boned chicken (or about 2 cups cooked, cubed chicken)
Turkey leftovers work great too!
1 small can chopped green chilies
Chopped onions to taste (about 1/4-1/2 cup)
1 can Cream of Chicken soup, diluted with 1 can milk or chicken broth
1 can green (or red) enchilada sauce, mix with soup over low heat in pan
3/4 lb. grated cheddar or Monterey jack cheese

Directions:
Tortillas should be cut into pieces after warming.
Place 1/3 tortilla pieces in bottom of casserole dish.
Top with 1/3 chicken, onions, green chilies, and cheese in alternate layers.
Repeat for 2 more layers of each ingredient.
Pour soup mixture over layers and top with more grated cheese if desired.
Bake at 350* for 30 minutes or until bubbly around the edges.
(May be made in 2 smaller dishes. Bake one and freeze the other for later.)
Serve with refried beans, Spanish rice , shredded lettuce, guacamole, chips and salsa,
and fresh fruit to make a fiesta for family and friends anytime.

Chef - Sue Daseler

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