Chicken Enchilada Casserole

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

Quick and Easy Taco Soup

The other day I came across a couple cans of diced tomatoes I bought by accident as they had diced green chilies in them, and I always by the plain tomatoes.

Just like Rosie, I don’t throw food out. I look at it as a happy accident and a chance to try something new and different. So, after browsing a few online recipes as inspiration, I came up with my own creation, and it’s so good I’ll have to make it again.

Enjoy,

GM

 

QUICK AND EASY TACO SOUP

  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 2 cans diced tomatoes with green chilies (14.5 oz), OR
  • 2 cans plain diced tomatoes with one small can diced green chilies
  • 1 can corn
  • 1 can black beans
  • 1 small can tomato sauce
  • 2 cups beef broth or water
  • 1 package taco seasoning mix
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon black pepper

Brown ground beef and onion in a skillet. Drain, and place in small stockpot. Add canned tomatoes, green chilies, corn, black beans and tomato sauce. Add beef broth or water and stir well. Add seasonings. Stir, bring to a boil, turn heat to low, and simmer for approximately ten minutes. Top with broken tortilla chips and cheese, or with a dollop of sour cream and chopped green onions.