I love Mexican food, and Wilma had a couple of recipes in her book that fit the bill. This one, I made on Saturday so that Kyle could take the rest back to Macon with him for his roommates. And this is one that I did make considerable revisions... for the better, I think. Pictures of this casserole are kinda, well, not that appetizing, but here ya go.
Chicken and Tortillas
Boil 1 chicken, salted slightly, til tender enough to takeoff bones and cut in small pieces.
OK... that was the old way. A friend of mine pointed me to this recipe for chicken cooked in the crockpot, and it is amazing! Basically, I used 1.83 pounds (ok, I remembered it from the label) of boneless chicken breast, about 8-10 ounces of salsa (that was all that was in the jar), and the pack of taco seasoning. I like to buy the one with less sodium. When it was done (about 6 hours on high), I could literally shred it with one hand, poking it with the tongs. It was that tender. Really. Now, back to the recipe.
Put the following in a saucepan:
2 cans of cream of chicken soup
1 soup can of broth from the boiled chicken oops, I just used the salsa that was left in the crockpot
The rest of the stuff, I didn't use because of the salsa, but here are the ingredients from the original recipe:
1 can of chopped green chilis
2 tsp pimientos, chopped
2 Tbsp minced onion well, I did chop up some onion, probably 1/4 to 1/2 cup
2 Tbsp chili powder
Let simmer 15 minutes. Add chicken. Here, I also added a can of black beans, just because. Two cans might have even been better!
In a 13 x 9 casserole dish, place a layer of corn tortillas torn in quarters, then a layer of chicken mixture. I think I used a total of 12 tortillas.
Cover heavily with grated cheese and bake 30 minutes at 350 deg. F.
I made it in a disposable pan so that Kyle could take it with him, and not worry about returning it. It was surprisingly yummy, but the corn tortillas do kind of just melt into the chicken mixture. Crushed chips on top would be delicious, too!