Chicken Enchilada Casserole

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            FOOD FUNNY
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Thanks to Betty Mittler for sending us this true food funny just
in time for our "Quick and Easy Casseroles" theme:

A friend of mine was telling me about her early years of raising
her seven children. She said that every Friday night she cleaned
out the refrigerator and made soup or a casserole. One night the
oldest son was invited to a friend's home to eat supper. When
he got home he asked, "Mom, did you know there is a recipe for
casserole? That's what we had and it was nothing like what we
have. And his mom served it on a Tuesday!"

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            TODAY'S RECIPE
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I think harried cooks will particularly appreciate the recipes I have
assembled this week. They're all quick and easy to put together,
most use just a baking dish so cleanup is a breeze, and the dishes
are nutritious enough to fit into the one-dish-meal category. Here
is the lineup:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Chicken Enchilada Casserole
[Turkey-Stuffed Peppers]

Tuesday's Soup or Salad
Ham, Potato, and Leek Casserole
[Mexican-Style Lasagna]

Wednesday's Side Dish
Pork Chop Casserole
[Reuben Casserole]

Thursday's Entree
Lentil and Vegetable Casserole
[Corn and Chile Casserole]

Friday's Dessert
Ravioli and Broccoli Casserole
[Lasagna Florentine]

Here's a great way to use up some leftover chicken or turkey.
You can dress this simple casserole up with as many of the
garnishes as you like, but it's really great all by itself.

Chicken Enchilada Casserole

9 corn tortillas
2 cans (15 oz, 425 g each) chopped tomatoes with their liquid
2 cups (500 ml) shredded cooked chicken or turkey
3-4 scallions (spring onions), green and white parts, chopped
2 cans (7 oz, 196 g each) diced green chiles, drained
1/2 cup (125 ml) sliced pimiento-stuffed green olives
2 cups (500 ml) shredded Monterey Jack or cheddar cheese

Optional garnishes:
Guacamole
Sour cream
Chopped cilantro
Chopped scallions
Chopped fresh tomatoes
Prepared salsa verde

Place 3 tortillas in a 12x8 inch (30x20 cm) baking dish, overlapping
them as needed. Layer one third of the tomatoes, chicken, scallions,
chiles, olives, and cheese. Repeat twice to make a total of 3 layers.
Bake uncovered in a 350F (180C) oven until bubbling and heated
through, about 40 minutes. Garnish as desired. Serves 4 to 6.
Received on Mon Apr 3 06:11:40 2006