Thursday, April 18, 2013

Chicken Enchilada Casserole

This recipe is one I got from a friend in Arizona while we lived there on the Hopi Indian Reservation when my husband was serving in the US Public Health Service, Indian Health Service.  We had lots of fun there, with only 3 channels on the TV you got to know your neighbors, and you did things together because your family was so far away.  Every time I make this I think of my friend Joelle and all the fun we had together with our little ones.  I hope that you enjoy this, I haven't found too many people who don't like it, and it is one of our family's all time favorites.

For this you will need:
1 medium onion chopped
1 can chopped green chilis (peppers)
1 can of cream of chicken soup (I use healthy request by Campbells, no MSG and lower salt)
1 can of cream of mushroom soup
1 Cup chicken broth (take the broth from your rotisserie chicken if you use one and if short just add a little water)
1 whole chicken de-boned (rotisserie chickens make the process so easy) Or about 4 chicken breasts.
16 oz. Shredded Cheddar Cheese
10 soft corn tortilla shells quartered

To start make your sauce mix, saute the onion and chopped green chilis in a pan, then add both soups and the cup of broth.

In a 10 x 13 pan spread a little of the sauce mix in the botton and arrange half of your tortilla quarters on top of it, follow with a layer of half the rotisserie chicken, half of the sauce mix and half of the cheese, repeat the layer and bake at 350 for about 30 minutes.  You can add jalepeno peppers if you like more spice, less
onions, or make it with turkey.  It is a great way to use up leftover Thanksgiving turkey.

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