Casseroles are one of my favorite things to make because you can just dump things all together and they taste good (most all of the time, anyway!). Mexican casseroles are my families' favorites. My children thought this was a great "posting" recipe for the blog, so here you are! They ate the leftovers tonight and still liked it....even the youngest who is not too crazy about any type of left-over food.
MEXICALI CHICKEN CASSEROLE
2 1/2 pounds chicken breasts, cooked and diced or shredded (I use a 2 1/2 pound bag of frozen chicken)
1 16 ounce can cream of chicken soup
1 can Rotel (I use mild)
1 12 ounce can evaporated milk
1/2 cup sour cream
1/2 teaspoon onion powder
1 teaspoon cumin
1 teaspoon salt
3 cups cheddar cheese
12 corn tortillas, torn into bite-sized pieces
Place chicken in large pot and cover with water. Cook on medium-high heat and boil for about 20 minutes or until chicken is no longer pink in the middle. Drain water. Remove fat from chicken if desired or if needed. Dice or shred chicken and return to large pot. Add soup, Rotel, evaporated mil, sour cream, onion powder, cumin, and salt. Cook over medium heat until well blended. Add corn tortillas and stir. Pour half of mixture into 9 x 13 inch casserole dish. Top with half of cheddar cheese. Pour in remaining chicken mixture and top with cheddar cheese. Bake for 30 - 45 minutes at 350 degrees until bubbly and cheese is melted.
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