re: Let’s talk about casseroles

Cheesy Chicken Enchilada Casserole

Ingredients:

1 can Cream of chicken soup
1 cup sour cream
1 can green chilies, chopped
2 cups shredded cooked chicken
1 can Original Rotel Tomatoes, drained
1/2 Cup chopped onions, sautéed in 2 Tablespoons butter
1/2 Tablespoon Chili Powder
1/2 teaspoon cumin
1/4 teaspoon black pepper
2 cups White Tortilla chips broken (not crushed)
1 cup shredded Cheddar Cheese

Directions:

Mix all wet ingredients and spices together until smoothly combined

Mix all ingredients in a bowl except for 1/3 cup cheddar cheese and then place in a glass casserole dish.

Sprinkle 1/3 cup cheddar cheese on top of dish then cook in 325 degree oven for 20-30 minutes until bubbly.

Serve with finely shredded iceberg lettuce, Pico de Gallo, cubed avocado, drizzled with lime juice or Guacomole.

Pico de Gallo

Ingredients:

2 jalapeno peppers (remove all seeds and all white membrane), chopped fine
3 Tablespoons Onion, chopped fine
4 Tablespoons (firm) Tomato, diced
2 Tablespoons Cilantro, chopped

Directions:

Prep all ingredients and combine in a serving bowl.