My mother gave me this recipe many years ago. She acquired it after my father retired and they joined an Airstream Club. Potluck dinners were common practice at their Airstream rallies, and, living in Arizona, it soon became a family favorite. Over the years I too have taken it to many a potluck, where it’s always gone over well, and sometimes I’ll fix it at home just because I like it. It’s quick, easy to prepare and delicious.
CHICKEN ENCHILADA CASSEROLE
- 4 to 6 chicken breasts, cooked and chopped*
- 1 bag restaurant style tortilla chips
- 1 small can diced green chilies
- 1 cup corn
- I can black beans
- 2 cans cream of chicken soup
- 1 can cream of mushroom soup
- 1/2 cup chicken broth or water
- 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 chopped chicken breasts, green chilies, corn and black beans. Blend soups together with chicken broth in a medium sized mixing bowl and pour over top. (If a thinner sauce is desired add more liquid.) Cover top layer with cheese and 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 chipotle peppers instead of green chili peppers.
*2 cans chicken – 9.75 oz size may be used instead of fresh chicken