My mom used to make the best Green Chile Ckicken Enchilada Casserole using tortilla chips (reminds me of an Allsup's Chimi *yum*)- so Instead of calling and asking mom to search through her OVERSTUFFED recipe binder -I searched up this recipe. It's bookmarked queued to my to cook list!
3 Plump chicken breasts (about 2.5 cups)
1 can cream of chicken soup
1 soup can of milk
1 6 oz. can chopped green chiles
1/2 cup chopped white onion
Bag of tortilla chips
Picante sauce or Salsa
Shredded cheddar cheese or Velveeta
(I prefer the Velveeta, it melts better and makes the casserole cheesier)
Boil chicken breasts til done. Chop or tear into bite size pieces. Layer tortilla chips on the bottom of long casserole dish and press to loosely crush. Place chicken on tortilla layer. Mix together soup, milk, green chiles and onion. Add a little salsa if desired.
Pour over chicken. Cover with the shredded cheese or slices of Velveeta or go crazy and use both. With one handful at a time, lightly crush tortilla chips as you sprinkle them over cheese layer. Bake at 350 for about 25 minutes. Serve with salsa and a dollop of sour cream.
No comments:
Post a Comment