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
There is nothing better than a bowl of hot, home-made soup on a cold winter day, and this recipe is probably the easiest one I know. The ingredients are also very inexpensive, so it is also one of my most economical recipes too. This soup makes a great side dish, or it can be served on its own. Enjoy.
FIFTEEN BEAN SOUP
1 package dried fifteen beans or mixed beans
1 can beef broth
1 can diced tomatoes with green chili
2 tablespoons olive oil
2 tablespoons minced garlic
1 teaspoon black pepper
seasoning packet (if included with the beans)
1 – 2 tablespoons salt (optional)
1 cup cubed ham (optional)
Soak beans overnight in a bowl of cold water. The following morning pour beans into a colander and rinse thoroughly, removing any loose skins. Pour beans into a large stockpot, add enough water to completely submerge the beans, and remove any loose skins that may float to the top. Place on stove and heat to boiling over medium heat.
If the water appears “foamy” after it begins to boil turn off heat and pour beans back into colander. Rinse thoroughly again, and again remove any loose skins. Pour beans back into stockpot, add enough water to submerge the beans, remove any loose skins, and again heat to boiling over medium heat. If the water appears “foamy” again, pour into colander and repeat.
Once water is boiling, and it appears less foamy, add remaining ingredients, cover and simmer on low for approximately six hours or until beans are soft and tender. This soup goes well as a side dish with steaks, or serve with cornbread.