New Mexico Style Chili Chicken Casserole

From: JT'sMom

On Sep 25, 2008

My family loves this!! It's quick and easy to put together and a great way to use up leftover chicken. I have made this twice in the past week. The first time I made l/2 of the recipe using leftover rotisserie chicken. I wished I had made the full recipe because DS was begging for it. The next night I made the full recipe and used Shredded Chicken for Enchiladas, Tostadas, Tacos... which I always have in the freezer. it was even better. I took the leftovers to my parents and they raved about it. Since I use Mexican sour cream (which is salty) I do not add salt to the sauce. I make 3 layers and it isn't soupy at all. I don't measure out the cheese and probably use more than what's called for. I take it out of the oven after 25 minutes, top with a little more cheese bake another 10 minutes or so, and let it sit for 5 minutes before cutting. I served with canned Mexican style corn and a salad of shredded iceberg lettuce topped with salsa, a dollop of sour cream, and slice black olives. I would serve this meal to dinner guests! Thanks Chris from Kansas!

From: CaliforniaJan

On Sep 15, 2008

Just what I needed for a pot luck dinner for many people. It was a hit and very tasty.

From: Karenlee #2

On May 23, 2006

Yum, yum, YUM! Really liked this. Must say, I thought it was way too many tortillas in comparison to the ingredients, so only used a bit more than half of what was called for. My mistake. The dish cried out for more tortilla! Shall follow recipe to the letter next time.

From: Chef #244452

On Jul 19, 2006

I loved this recipe. I am a new wife and am trying to learn how to make something other than spaghetti My husband hates corn tortillas so I substituted flour instead. I also used a little taco seasoning instead of cumin. It was great and my husband loved it!