1 – Corn tortillas, enough to layer twice
2 – Cooked and shredded chicken breasts (this can be boiled in your favorite Mexican herbs, slow cooked or marinated and grilled – which doesn’t shred quite as well, but can be cut into small pieces)
3 – Sauce (a creamy tomato sauce which can be made from Creamy Chicken Mushroom soup and diced tomatoes – chili-flavored diced works well)
4 – Shredded sharp cheddar cheese
Layer the in the 1 to 4 order, twice, in the casserole dish, then bake 30 minutes in a preheated 350 degree oven.
This is an extremely flexible recipe and forgiving – no ingredient amounts are given because that depends on the number of people expected and size of casserole dish. If you are fixing for four people, use two chicken breasts and a two-quart casserole. Double that for eight to ten -- use four large chicken breasts and a 9x12 casserole. For the large casserole, a canned chicken can be used, as well as canned cheese soup instead of shredded cheddar. Even tortilla chips can be substituted for corn tortillas, or you might try flour tortillas (I haven't yet.)
Each change does have an impact, but the resulting casserole will retain the flavors of Mexico and provide a quick answer from the pantry for perhaps impromptu guests.
This was taken to our 42 Domino Night where we served 20 plus two 'care' packages sent home, even with some seconds.
I started with a dozen skinless chicken breasts (to make it a bit healthier) slow cooked for twelve hours in the crockpot with two cans of chili and pepper diced tomatoes. As I do with pulled pork, I had onions sliced to cover the bottom of the pan. I fork shredded the chicken as I removed it from the crockpot.
I reserved all the chunks of onion and diced tomatoes along with two cups of the broth to mix with 2 cans of soup and the chicken - add the chicken last so it doesn't shred much more. I used Campbell's Creamy Chicken and Mushroom Soup and a mixture of sharp cheddar and Mexican mix grated cheese.
Serve over rice – this rice recipe is for eight to ten:
2 cups uncooked rice
2 tblsp Wesson oil
3 cups Swanson chicken broth
1 can diced tomatoes (a change of flavors will impact the dish – we’ve tried chili, garlic and onion)
In a skillet large enough to hold the finished rice, brown it in two tablespoons of oil, being careful not to burn. Add salt and pepper to taste (maybe a taste of garlic salt and/or an extra dash of chili?). Add the chicken broth and tomatoes. Simmer, covered, until rice is al dente.