Tuesday, April 23, 2019

Family Favorites - Chicken Enchilada Casserole

This recipe goes way back!  I used to go to dinner at a friends house every Wednesday night years ago while at my first teaching job.  This was often on the table and was a true favorite.  Needless to say, I brought this recipe with me when I moved away and got married.  It remained a staple in our house for years but at some point got pushed to the back of the file and, when I changed recipe files, I never printed it and added to my new system.  Well, I was looking through my old recipe file the other day I came across this one and tried it again.  It was as tasty as I remembered and brought back that "old casserole" feeling. 

I did cut this recipe in half for our family and it turned out perfectly fine.  Even with cutting it in half, I still used almost the whole can of enchilada sauce just because we like it :-)  I also do not put green pepper in it just because it is not my favorite flavor. 

Chicken Enchilada Casserole
Cheri Maiuri
10 corn tortillas
1 can chicken broth
6 cups bite size pieces of cooked chicken or turkey
1 cup chopped onion
1 cup chopped green pepper                      1 can enchilada sauce
1 teaspoon garlic salt                               1 can black olives, chopped
Chili powder to taste                               ¾ cup taco chips, crushed
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
8 oz. cheddar cheese, shredded

Heat oven to 350 degrees.  Butter a 9x13 baking dish.  Reserve ½ cur chicken broth.  Cut tortillas into 1” strips; dip into remaining broth to moisten.  Layer in dish, half each of the tortillas, chicken pieces, onion and green peppers.  Repeat layers.  Sprinkle with garlic salt and chili powder.  In bowl, stir soups together until blended.  Spoon over contents in dish.  Sprinkle with cheese, spoon on enchilada sauce.  Pour reserved ½ cup chicken broth over all.  Top with black olives and taco chips.  Bake 30-40 minutes.