Mexican Chicken Casserole
COOKING LIGHT, DECEMBER 1998This has potential. Don’t get me wrong, it was very good, but I thought it would have more flavor to it. It was very creamy, and tasty, but the next time I make this, I will have to add some spices or something.
I don’t think my casserole dish is 11×17. In fact, I don’t think I’ve ever seen one that size conventionally available. I think mine is 9 x something….11? 12? *shrugs* Consequently, I didn’t use as many tortillas. Which is a shame because the smallest package of corn tortillas I could find in the store had 70 in them. What in the world am I supposed to do with 60 corn tortillas? I mean, who really NEEDS that many corn tortillas all at once anyway?? I don’t think I have enough recipes in my MasterCook to even use them all!! I see lots of enchiladas and possible some home made tortilla chips in my future? Does anyone know if you can freeze them?
Anyway…..flavor. Jalapenos? Some more green chiles? Some oregano, cumin, cayenne? SOMETHING to give it more of a Mexican flair. Maybe red enchilada sauce? I used green this time.
It reheated well for lunch today. This would be something you could make and throw in the freezer for later. Or, you could make it on a weekend and then bake it later in the week. It’s THAT easy! It also might give the tortillas some time really absorb the liquid and be uber tasty! Maybe I’ll try that next time…because I’m pretty sure there will be one.
