Mexican Chicken Casserole

Serves 8

An easy, south-of-the-border dish, great for a family meal or pot-luck. Reheats wonderfully, if there is any left. Again, this dish is not really Mexican, but the flavor is.

1½

lbs

chicken breast, boned, skinned
(4 cups after cutting into cubes)

700

grams

8

corn tortillas

4

ounces

115

grams

(if not available, use tortilla chips, crushed)

1

can

mild chiles, diced (drained)

4

ounces

1

large

onion, chopped

½

tsp

garlic powder

1

jar

salsa

12

ounces

375

ml

1

can

cream of chicken soup or white sauce

10½

ounces

2

cups

cheddar cheese, shredded

8

ounces

227

grams

Cook chicken breasts in simmering water for 15-20 minutes or until done.
Cut the chicken into cubes. Cut tortillas into strips or wedges.
Mix all other ingredients together in a separate bowl..
Layer tortillas, chicken, sauce, and cheese in 3 quart [3 liter] casserole dish.

Pour over chicken and tortillas, and top with more grated cheese if you want.

Bake at 350°F [175°C] for 20-25 minutes, until warmed through.

Note:

A white sauce can be substituted for the soup mix, using:

2

Tbs

butter

30

ml

¼

cup

flour

30

grams

¾

cup

chicken stock

190

ml

¾

cup

whole milk

190

ml

Melt the butter in a large saucepan over medium-low heat.
Add flour and whisk until smooth.
Cook, whisking constantly for 1 minute.
Remove from heat and add chicken stock, whisking until smooth. Whisk in milk.
Increase the heat to medium and bring the mixture just to a simmer, whisking constantly.
Cook for 2 more minutes.
Season to taste.

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