Chicken Enchilada Casserole

This is mild or hot depending on the chile you use. Notes below allow making a vegetarian version.

Spray some oil on a large casserole baking dish. If you are going to cook immediately, set oven to 375 degrees F.

Make a crust with

• tortilla chips (Like Doritos) crushed a bit and lining the bottom of the baking dish
• 1/2 cup of chicken broth poured over the chip bits

(You will use a large bag of tortilla chips before you finish plus a whole can of chicken broth. Substitute vegetable broth or water for a vegetarian version.)

In a mixing bowl stir together well

• 8 oz sour cream
• 4 oz cream cheese (chop of this is not already soft)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 lb of grated cheese (cheddar and/or Monterey Jack) Note: You will use another 1/2 lb later to top the dish.
• 1/2 cup green onion tips chopped (the green part)
• 1/2 medium red onion chopped finely (3 inch diameter)
• Chopped cooked chicken (1-2 lb frozen cooked chicken fajita meat OR 3 large frozen breasts cooked and cut in 1/2 in (1cm) cubes. Grill, broil, fry, boil or even microwave unseasoned. Grill tastes best.) Vary to suit your taste or leave it out (but add another 1-2 cup of cheese to replace the chicken if you leave out the chicken. )
• 8 oz frozen kernel corn
• 3 chiles (Cut in half and place under the broiler out-side up until the skin begins to burn. Chop medium. Use Anaheim or Hatch or Poblano fresh chiles. Add Jalapeño or Habanero for heat. Use mild chiles for mild enchiladas. 2 or 3 cans of green chile are an acceptable substitute.)
• 1 tbsp ground cumin
• 1 tsp Mexican oregano
• 1 tsp garlic powder.

Stir together well

Spread 1/2 of the mixture evenly over the tortilla chip crust

Crush another 3-4 cups of tortilla chips evenly for the next layer.

Follow with the rest of the mixture. And another layer of crushed chips.

Sprinkle another 1/2 lb of grated cheese on top and evenly spread another 1/2 cup of chicken broth. Sprinkle some more Mexican Oregano flakes or parsley flakes to make it pretty. (Slices olives on top look nice too.)

So the layers in the baking disk look like this (from top to bottom):

• Grated cheese (top)
• Crushed tortilla chips
• Cheesy-chickeny mixture
• Crushed tortilla chips
• Cheesy-chickeny mixture
• Crushed tortilla chips (bottom of the dish)

It is best to let the flavors blend for 12-24 hours in the refrigerator. Cover with foil or a lid to the dish.

Cook covered at 375 degrees F until bubbly hot throughout. About 1 hour seems to do that but it will take longer if the contents of the dish aren't room temperature.

Serve hot.

Serves 6 a large portion each.

A Smooth Margarita

Pretty strong, this drink is smooth and just sweet enough. The fruity taste is enhanced with a good tequila and all the citrus.

(Note that two ounces is 1/4 cup.)

Add this to a glass with salt on the rim

• 2/3 oz agave nectar (or one ounce sugar)
• 1/4 cup (2 oz) water
• 1 tsp frozen orange juice concentrate
• 1/2 oz lemon juice
• Juice of 1 lime
• 1/2 of the squeezed lime
• 2 oz tequila (Don Julio Reposado)
• 1 oz orange liqueur (Gran Marnier)
• Fill the glass with ice

Stir well and share with a friend.