Saturday, November 20, 2010

Our Mother's Recipes - Chicken Enchilada Casserole

Last night I hosted a potluck dinner for my Toastmasters club.  I'd originally planned to serve my Chocolate Chip Zucchini Bundt Cake for dessert, which I did, but then we had a number of last minute cancellations.  People are either in bed with colds or flu, or some family obligation had come up, so at the last minute I had to add another dish to help fill the gap.

My mother gave me this recipe many years ago.  She acquired it after Dad retired and they joined an Airstream Club.  Potluck dinners were common practice at their Airstream rallies, and, living in Arizona, it soon became a favorite for our family get-togethers as well.  It's quick, easy to prepare and tastes delicious.


CHICKEN ENCHILADA CASSEROLE

2 cans chicken - 9.75 oz size
1 bag restaurant style tortilla chips
1 small can diced green chilies
1  cup corn
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups cheddar or Mexican blend cheese
breadcrumbs (optional)

Generously coat a 9 x 13 inch baking dish with cooking spray.  Fill bottom of the pan with broken tortilla chips -- about 1/4 inch thick.  Add chicken, breaking it into smaller pieces.  Add green chilies and corn.  Blend soups together in a medium sized mixing bowl and pour over top.  Cover top layer with cheese, add bread crumbs, if desired.  Bake at 350° for 35 to 45 minutes or until sauce is bubbling and cheese is melted and slightly browned. 

Variations:  For those who like it hot -- use jalapeno or chilpotle peppers instead of green chili peppers.

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