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!