Sunday, March 18, 2012

Marijo’s Chicken Enchilada Casserole

This may be made on Saturday, refrigerated and taken out Sunday before church. Then when you get home, let it bake while you make a salad.
3# chicken, cooked and boned
1 c. chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp chili powder
2 TBSP minced onion (or more if you love onions)
1/8 tsp garlic powder
¼ tsp black pepper
¼ tsp tobacco sauce (optional)
1 can diced green chilies
4 c. tortilla chips – slightly crushed up
8 oz sharp cheddar cheese, grated

May use plain tortillas to lower sodium content and low fat/low salt cheese and soups.

Combine and heat soups with seasonings, onion and broth and mix well. Cover the bottom of a 9X13 pan with chips, then layer half  the chicken, half the sauce and half the cheese and make one more layer of all ending with the cheese.

Bake for 25-30 minutes  at 350 degrees, until cheese melted and lightly browned.

It is important for casserole to be refrigerated after layers are complete for the ingredients to melt and for the tortilla chips to soften.

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