1 whole chicken, approximately 3 pounds, cooked,
skin and bones removed
(or 3-4 cups chopped cooked leftover chicken)
8 small size corn tortillas, cut into 1" strips
1 cup chopped frozen green chile (mild or hot; thawed and drained)
2 cups shredded Monterey Jack or Colby cheese
1 10-ounce can cream of mushroom (or cream of chicken) soup
mixed with 1/2 soup can water
Chop cooked chicken into bite-sized pieces
and cut the tortillas into 1" strips. Divide each of the ingredients into
two parts, reserving 5-6 of the tortilla strips for garnish.
Layer first half of the ingredients in a
13"x9" casserole as follows: tortilla strips, chicken, green chile, cheese,
soup mixture. Make a second layer of each and top with the reserved tortilla
Bake at 350° for 35-40 minutes or until all ingredients are heated
thoroughly and cheese is melted. Tortilla strips on top should be crisp.
Variation: Add (in layers) one 11-ounce can of Niblets corn (or fresh corn
cut off the cob, uncooked) to the layers of the casserole.
Note: I have also made this very successfully
in a slow cooker for taking to potluck dinners - I suggest leaving out the
water mixed with the soup so as to not make the casserole too runny.