My parents bought an Airstream trailer shortly after my dad retired and they joined an Airstream club. They spent many years going on caravans and attending Airstream rallies where potlucks were the order of the day. It was a wonderful time in their lives. My mother brought this recipe home from one of their Airstream rallies and served it at a family get-together. We all loved it.
Fortunately, she shared the recipe with me. Generally speaking, I’m not a big casserole fan. This recipe, however, is an exception. It’s very tasty and super easy to prepare. You simply add the layers, bake, and go. I’ve taken it to many a potluck dinner, and it’s always been a big hit.
CHICKEN ENCHILADA CASSEROLE
- 4 to 6 chicken breasts, cooked and chopped*
- 1 large bag of restaurant style tortilla chips
- Diced green chilies (8 ounce can)
- 1 cup corn
- 1 15 oz. can of 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)
Coat a 9 x 13 inch baking dish with cooking spray. Break the tortilla chips and cover the bottom of the pan, about 1/4 inch thick. Add chopped chicken breasts, green chilies, corn and black beans. Blend the soups and chicken broth together in a medium sized mixing bowl and pour over top. (Add more liquid if thinner sauce is desired.) Cover the top layer with cheese and add the breadcrumbs, if desired. Bake at 350F for 35 to 45 minutes or until sauce is bubbling and the cheese is melted and slightly browned.
Variations: Use jalapeno or chipotle peppers instead of green chili peppers for a spicier casserole. Turkey can be used instead of chicken.
*Two 9.75 ounce cans of chicken may be used instead of fresh chicken.