Mexican Chicken Casserole

An event that everyone faces at one time or another is Moving Day; one of the best opportunites to offer your support with a gift of a hot dinner. Everyone involved will be exhausted, stressed, and starving. Something spicy and satisfying like this Tex-Mex casserole along with a green salad would do the trick. Chips and salsa or guacamole would round out the menu, but trust me, they really won’t miss the appetizers.

After 15 years of house hunting, our dear friends Penny and Frank had finally built their dream house with a stunning view overlooking the lagoon and the ocean. We arrived at the end of  their moving day with this dinner and a bottle of champagne (cold Mexican beer would be more appropriate, but any excuse for champagne…)

I have a treasured memory of watching Penny and my husband, Casey, side by side, studying her new state of the art oven, and trying to figure out how in the world to turn it on!

Mexican Chicken Casserole

2 lbs. of chicken breasts (organic, if you can), roasted at 375 degrees until 160-165 degrees, cooled and shredded; removing skin and bones. Or, simply purchase a rotisserie chicken from the store.

1 onion, chopped

2  4oz. cans diced, mild green chiles (Ortega)

2 Tbs. vegetable oil

1 12 oz. can mild or medium enchilada sauce (I prefer medium) Red or Green

1 cup chicken broth

1 cup half and half

2 cups  grated Monterey Jack cheese (8 0z.)

18 corn tortillas

1 cup grated sharp Cheddar cheese ( 4 oz.)

Saute onion and green chiles in oil until soft. Add cream, broth, Monterey Jack cheese and enchilada sauce and stir until melted. Add chicken meat.  Put a layer of tortillas in the bottom of a greased 3 quart casserole dish. Spoon some of the chicken mixture over the tortillas. Continue alternating two more  layers of chicken mixture  and tortillas. Top with Cheddar cheese. Bake uncovered at 350 degrees for about half an hour, more if chilled. Serves 8.

This is neither gourmet nor authentic, but wonderfully satisfying and delicious. And so much easier than rolling up a big tray of enchiladas!