I’m putting off doing my Christmas meal shopping, kind of. It’s just going to take me actually writing down a list of what I need and then going to the store to get everything. Until then, however, I still need to feed our family in the days leading up to Christmas. So, when I went out today, I made sure to grab some tortillas, enchilada sauce, and shredded cheese. In my prior trips to the grocer I managed to stock up on chicken broth and onions, along with some evaporated milk. I was set!
Mexican Chicken Casserole
- 2 cups cubed, cooked chicken
- 3 cups chicken broth
- 1 can (10-15 oz) enchilada sauce (mild or hot)
- 1 can (5 oz) evaporated milk
- 12 corn tortillas (I bought flour by accident…they taste good but get pretty mushy)
- 1 lb grated cheese
- 1 cup chopped green chilies (I wish I had my hatch chilies for this)
- 1 medium onion chopped
Combine chicken broth with enchilada sauce and milk. Layer half the tortillas in a 9×13 casserole dish. Top with chicken, 3/4 cheese, chilies and onions. Add remaining tortillas and cheese. Pour sauce mixture over casserole and bake for one hour at 350. Side note: when you pour the sauce over the top, the cheese tends to “migrate,” so pour slowly!
Grandma’s Notes: 12/15/91- White frost. Marcus came home with me after church. He’s watching football game while I fix lunch. We ate in front of the TV. He went to George’s after lunch, Haley came by- took me to choir practice. She’s spending the night. I THANK YOU LORD THAT YOUR FAMILY SPREADS TO MANY PARTS OF THE WORLD. THANK YOU LORD THAT I AM PART OF IT.