AYE AYE AYE-ENCHILADA CASSEROLE
This is my "go-to" for a quick and delicious weeknight meal.
Double up on ingredients and bump up with extras for
a crowd pleasing fiesta!
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans Ro*Tel tomatoes w/green chilies
2 cups shredded cooked chicken. Rotisserie chicken works great for this dish!
12 corn, flour or blue tortillas-your pick, torn into pieces. (Or use all three flavors.)
Tortilla chips (any flavor), crushed
2 cups shredded cheddar cheese
Heat oven to 350 degrees
Grease a 13" x 9" baking dish
In a large mixing bowl combine soups, Ro*Tel and shredded chicken.
Chop tortillas into strips and chop again to make bite size pieces.
Place a spoonful of chicken/soup mixture in baking dish. Spread around to coat bottom.
Spread a handful of chopped tortillas, a heaping spoonful of chicken/soup mixture then top with crushed tortillas and shredded cheddar cheese.
Repeat two more times. Top with more cheddar cheese.
Bake 40-45 minutes or until hot and bubbly.
Remove from oven and rest on countertop for 5 minutes.
Serve with chopped avocados, diced tomatoes, shredded lettuce and sour cream.
Serves 4-6 easily.
"Aye, Aye, AYE" Version!
Same as above plus:
1-1/1/2 Tablespoons Extra Virgin Olive Oil
* 1 (each) green, red and yellow pepper sliced and sautéed'
1 onion sautéed with peppers
Sprinkle of Chili Powder
Sprinkle of Cumin Powder
Salt and Pepper
Follow directions above.
In a separate frying pan on medium heat saute' peppers, onions and
seasonings in extra virgin olive oil until veggies are soft.
Layer on top of chicken mixture each time before adding crushed tortilla chips.
* Peppers are your call for this bumped up version.
If you love the heat, go for hotter peppers.
Otherwise the mild flavors of green, red, yellow and orange bell
peppers may be just enough for your palate!