When I was a kid, my dad was pastor of one of those churches that had frequent potluck fellowships. You know how Southern Baptists are. Our definition of fellowship is food. This Easy Mexican Casserole was my mom’s go-to recipe back then. It’s simple to make. You probably already have most of the ingredients in your pantry. And it’s always a hit.
A Tip for Thanksgiving:
Substitute leftover turkey for the chicken called for in the recipe. Don’t worry if you have a little more or a little less, it will still be amazing!
Here’s all you need:
- 3-4 cups Chicken (cubed or shredded)
- 1 cup Chopped Onion
- 1 can Cream of Chicken Soup
- 1 can Cream of Mushroom Soup
- 1 small can Green Chilies, drained and chopped
- 1 small can Milnot
- Plain tortilla chips and shredded cheese for layering.
Preheat oven to 350.
Mix together first six ingredients.
Using a 9×13 dish, place thick layer of slightly crushed tortilla chips in the bottom. (enough to cover bottom of dish well).
Gently spoon chicken mixture over the chips.
Sprinkle with shredded cheese – as much as you like. I used about 1 1/2 cups. You can use any kind you like, I mixed together some Cheddar Jack and Mozzarella for this batch.
(Alternatively – you can use a deeper casserole. Prepare the same, except use half of everything, and then repeat the layers.)
Bake 30 minutes.
Sometimes I like to add a little sour cream to mine. YUM!