| CHICKEN ENCHILADA CASSEROLE Rinse under cool water one large chicken and place in the crock pot on low overnight. In the morning, remove meat from the bones and discard skin, bones and any undesirable parts. Shred the meat with a fork. Strain and set the broth aside. Store meat and broth in the refrigerator until one hour before you begin the casserole. Remove any fat from the broth once it has cooled. The fat should be solid enough to lift off the top of the broth with a fork and discard. 1 large onion, diced into ¼ inch pieces 1 teaspoon vegetable oil 1 cup of any combination of Jalapeno, Chili or Anaheim peppers, sliced into thin strips and then diced into ¼ inch pieces. Or, you can use one 8 oz. can of chili peppers, diced fine. ½ teaspoon oregano ¼ teaspoon cumin ¼ teaspoon sage ¼ teaspoon chili powder ½ cup chicken broth 1 (12 oz.) package corn tortillas 1 cup sour cream (optional) 1 cup shredded cheddar cheese 1 cup shredded Monterey Jack cheese 2 (10 oz.) cans Cream of Chicken soup ½ additional cup chicken broth Stir fry onions and peppers together over medium heat in vegetable oil for 5 minutes. Combine peppers, meat, onions, and spices with ½ cup chicken broth. Fluff with a fork to distribute the vegetables evenly throughout the meat. Heat each tortilla on a hot a griddle until soft enough to roll. Note: Tortillas can also be softened by dipping for one second in a pan of boiling water. Spoon a generous portion of filling in the middle of each tortilla. Top with one tablespoon of sour cream, and one or two teaspoons of each variety of shredded cheese. Roll up and place in 9x12 inch glass casserole dish. Repeat process until all the tortillas are filled. Save back ¼ cup cheese. Mix soup with remaining sour cream and an additional ½ cup of chicken stock. Add water if necessary to make a gravy-like consistency to the soup. Pour over tortillas, lifting tortillas with a fork to distribute soup evenly and get rid of air pockets. Sprinkle remaining cheese over the top. Bake in the oven 350 F for one hour or microwave in a glass casserole dish for 20 minutes or until cheese is melted and casserole is hot and bubbly throughout.. A few chopped green stemmed onions are pretty to sprinkle on the top for garnish. |