I cannot think of a recipe that says family to me more than this one. When I make it I am transported back to the tiny kitchen in the house where I spent most of my childhood. Those are the best recipes to me, the ones that transcend ingredients and have an almost magical quality with their ability to bring back memories of things otherwise forgotten. I’ve already posted the lazy version of this but this is the original. The one that reserved for family get togethers and is still requested by various cousins to this day.
This is not a very diet friendly dish at all. It can serve quite a few people as long as they don’t have my family’s appetite. It is also a dish that would go very well with a nice side salad filled with lots of fresh veggies and other filling and lower calorie fare. Now on to the recipe.
Chicken Tortilla Casserole: The Original
A crowd please casserole large enough to feed an army.
Prep time: 30 minutes
Cook time: 60 minutes
Total time: 90 minutes
Yield: 1 large casserole
- 6 chicken breast halves
- 12 corn tortillas
- 2 10.75 cans cream of mushroom or cream of chicken soup
- 2 cups milk
- 1/2 cup (1 stick} butter or margarine
- 1 medium onion, chopped
- 1 small can diced green chiles
- 1 small can diced black olives
- 2 pounds Monterey Jack cheese, shredded
Boil the chicken breast until done. Remove from broth, let cool, and debone make sure to save two cups of the broth.In a large sauce pan sauté the onions and green chiles in a tablespoon of the margarine.
Add the mushroom soup, milk, the rest of the margarine, chicken broth, and olives. Bring to a boil, then simmer for thirty minutes.
Warm the corn tortillas and cut into six sections. In a 9X13 dish layer the ingredients in this order: 1/3 each of the tortillas, chicken mixture, and cheese. Repeat the layers twice. Bake in a 375 degree oven until cheese is melted and casserole is bubbly approximately 30-45 minutes.
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