Mexican Chicken Casserole
Here’s another entry that further proves that chickens are evil and I’m trying to wipe them off the face of the planet in a delicious fashion.
With a few simple ingredients and about 30 minutes of your time, you will be well on your way to helping usher in the CHICKEN-POCALYPSE!
Okay, here’s what you need:
1 Rotisserie Chicken (OR half of one as the case may be.) Make sure it’s not Lemon-Pepper!
1 dozen corn tortillas
1 small can of chopped green chillies. (Make them mild if you don’t like ‘em hot!)
1 can Ro-Tel (Ain’t no tellin’ what you’ll be Ro-Tellin!)
1 can of Enchilada Sauce. (They made green and red…this time, we use the red.)
1 can of Cream of Mushroom Soup (Or Cream of Chicken…whichever you have on hand or prefer.)
1 can of pinto beans (drained)
1/2 cup corn (frozen)
1/2 cup peas (frozen)
Oh and some Cheeeeese!!
About a cup of your favorite shred. (Cheddar, Colby Jack…I use the reduced fat Mexican Blend.)
You’ll also want to salt, pepper and garlic the mixture to your liking before assembly.
Okay, here’s how it goes…
Preheat your oven to 350.
Set your stock pot over med heat. Dump in your corn, peas, beans, Ro-Tel, chillies, soup, enchilada sauce and the de-boned chicken and seasonings. Stir and let simmer.
Okay, while that’s getting warm, spray your casserole dish with some non-stick spray and line the bottom with corn tortillas. Ladle the hot mixture over the tortillas. Then…add more tortillas!
Toss some cheese all in there. This part is where you let your culinary magic shine. Once you have finished off with your mixture at the top of the dish, slice up a couple of tortillas into strips and sprinkle over the top. THEN add MORE CHEESE!
Bake that bad boy for about 20 minutes or until the cheese is melty and the tortilla strips are crisping up.
Serve and eat! If you have any fresh cilantro, chop it up and serve as a garnish on top, with a dollop of sour cream! (Not required, but tasty!)