The website of Ed Kipp

 

cHICKEN tORTILLA 

cASSEROLE

Hearty and Delicious

Chicken Tortilla Casserole

 

7-8 chicken breasts, cooked and shredded

½ cup chopped white onions

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

8 oz. chopped green chilies (fresh or canned)

8 oz. sliced mushrooms (canned)

1 pint sour cream

1 dozen corn tortillas, cut into bite-sized pieces

1 pound shredded cheese (cheddar or cheddar jack)

 

Grease or spray an aluminum pan (9 by 13).  In a large bowl, mix all the ingredients but the chicken.  When well mixed, put half the mixture in the pan, then layer the chicken on top, then cover with the remaining mixture.  Add more cheese to the top if you desire.  Refrigerate for 24 hours. 

 

After 24 hours, bake for 1 hour and 350 degrees.  Serve with Spanish rice, refried beans, hot sauce and salsa.

Duncan Butler Salsa

1 28oz. can crushed tomatoes

2 7oz. cans diced green chilies (or fresh diced green chilies, if available)

1 large white onion, diced (about 1 ½ cups)

1 tablespoon garlic (crushed, minced or diced)

1 tablespoon white sugar

1 tablespoon cumin

2 tablespoons olive oil

2 tablespoons white vinegar

 

(optional)

3 peppers (Jalapeno or Serrano), seeds and rinds removed, diced fine

1 teaspoon Mexican oregano

 

Dice the onion and put in a large bowl – the finer the dice, the better. Add the green chilies, garlic (and optional peppers) and mix well. Add the vinegar, sugar and cumin (and optional oregano) and mix well again. Let sit for five minutes. Add the crushed tomatoes and olive oil and mix. Refrigerate at least one hour to allow it to set. Stir to incorporate the liquid that will rise to the top.

 

If stored in an airtight container, this should keep for at least two weeks.

 

The optional peppers will add heat if you are using canned green chilies.  If you are using fresh, they may not be necessary (medium green chilies from the Flagstaff Farmer’s Market made salsa that was too hot for Carla and up there for me).  Fresh tastes much better though.


On some recipes, I will include some additional information to try and help you out (cutting the meat takes some time, use low-sodium or flavor-infused broth, etc.).  These are just suggestions, your experience in the kitchen should be your own - add some extra or different spice, use a different vegetable, just own it.

Why all the recipes?

I have enjoyed cooking ever since I can remember, and while in the past I tended to overseason and add extra ingredients to nearly everything, now I try and keep things simple.  Less is sometimes more... flavor. 


While some of these recipes take a little time and a little preparation, they don't take a lot of skill or experience to produce good food.  The most important thing about cooking is to not be afraid to try something new.  It's not difficult to make something that other people will enjoy.

Tips and tricks

Why recipes?