Chicken Enchilada Casserole 3

One chicken, boiled In salted water (about 1 tbs salt)

1 can Rotel tomatoes
1 can mushroom soup
1 cup grated cheese
1/4 cup chopped onion
1/4 tsp cumin
1 tsp chili powder
1 can or pkg tortilla chips, or other corn chips

Boil chicken until tender (about 2 hours.) Allow to cool, then remove from bones, chop. Combine all the ingredients for the sauce except the onion. Blend in blender or mixer. Add finely chopped onion. Cover bottom of casserole dish with the tortilla chips. Place chicken evenly over the chips. Cover with sauce. Sprinkle with crushed tortilla chips and bake at 350F until center bubbles, about 30-45 minutes.

Serve with tossed salad, corn on the cob and a cold drink.

Return To:
Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana