CHILI CHICKEN
1 whole chicken
12 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1 can green salsa sauce
1 can chili (no beans)
1 chopped onion
1/2 lb. Monterey Jack cheese
1/2 lb. sharp cheddar cheese
Simmer chicken in water until tender. Bone & cut into large bite sized pieces. Lay chicken in a large 3 Qt. casserole dish. Ter and place the 12 corn tortillas over the chicken. Mix together soup, broth, salsa sauce, chili and onions. Pour over chicken & tortillas. Shred cheeses and spread on top of casserole. Bake 15 minutes covered, 30-40 minutes uncovered at 350 degrees. Yields 8-10 servings. - Paula Stands
This is a fine casserole - but my husband and I thought it needed something else, maybe a can of Rotel tomatoes with chilis? It reminded us of the Sour Cream Enchilada casserole that we really like, so I made that the next day (after we the Chili Chicken was gone).
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SOUR CREAM ENCHILADAS
1 c. cultured sour cream (fat free is fine)
1 can cream of chicken soup (ditto)
1 can cream of mushroom soup (ditto)
2 small cans green chilies, chopped
1 tsp. diced jalapeno (freeze the rest of the can for later use)
1 medium onion, chopped
1 lb. hamburger
1 ½ c. grated cheddar cheese
10 flour or corn tortillas
Brown hamburger and onion, set aside. Combine sour cream, soup, chilies and tsp. jalapenos. Save out 2 cups of this sauce. Add burger and onions to remaining sauce. Put a scoop of burger mixture on each tortilla, roll, and put in casserole dish (10 tortillas fit in a 13 x 9 pan – 8 lined up and 2 on the side).
Pour the two cups reserved sauce over the top of tortillas, and sprinkle with cheese. Bake at 350 degrees for 30 minutes.
[You can use two cans of cream of chicken and mushroom soup instead, if you like; with this small amount of jalapeno, it’s very ‘mild’. We usually use flour tortillas. Merlyn puts more sour cream and picante on his but I eat mine plain.]
