"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Enchilada Casserole, by Doris Matranga, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Rotisserie chicken 1 (15 oz.) can tomato sauce 1 can cream of mushroom soup About 3 cups chicken broth 1 can green chilies 1 small jar diced pimentos 1 medium onion, chopped 12 corn tortillas 1 T. chili powder 1 tsp. coriander 1 tsp. smoked paprika 1 tsp. cumin 1/4 tsp. oregano 1/4 cup coarsely chopped cilantro 8 oz. Monterrey Jack and Cheddar cheese
Mix the soup, tomato sauce and chicken broth to combine. In a baking dish coated with oil, arrange the first layer of corn tortillas (6). Mix all the other ingredients, except the cilantro and cheese into the soup mixture. Spread half the chicken/soup/herb mixture on top of the tortillas. Sprinkle with half the cheese. Add the other 6 tortillas, and the remainder of the chicken mixture. Cover and bake in 350º oven for about 45 minutes. Remove from oven and sprinkle with remaining cheese and top with cilantro.
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