When Rachel got back from Montreal for her Transgender surgery, (See “Becoming Rachel” on You Tube). Or, the Channel 12 special with Mark Curtis called Becoming Rachel). I did what I do best: Took FOOD! Her first request was Chicken Enchiladas. So of course, I made a casserole out of it…..thus, “Becoming Enchiladas” in Honor of Becoming Rachel! You just basically tear up everything you would put into an enchilada and make it into a casserole and Chicken Enchiladas become Chicken Enchilada Casserole….. (I think there is a correlation there somewhere…)
CHICKEN ENCHILADA CASSEROLE
2-3 cups shredded or chopped chicken (perfect for leftovers or make it fresh)
1 chopped onion
6 oz. green chilies
1 can Cream of chicken soup
1-2 cups sour cream or Mexican crema
1 cup chicken broth
1 dozen flour tortillas, torn up
1 lb. cheese, divided. (Mexican, cheddar, Monterey Jack)
In a great big bowl, mix all the above, saving out enough cheese to sprinkle over the top. Optional: Black olives for topping, extra chopped jalapeños if you like hot, a can of RoTel tomatoes….use your imagination!
Put it all in a 9×13 pan and top with cheese. Bake about 45-50 minutes at 350 or till it’s brown and bubbly. Delicious. ask me how I know!