(Makes 8 servings)
2 Cans of Hatch Green Chile Enchilada Sauce
12 Corn Tortillas
1 Cooked Rotisserie Chicken
2 Cans Cream of Chicken Soup
Shredded Mexican Cheese
Roasted Chile Peppers (optional)
In a saucepan, heat together the cream of chicken soup and
the green chile enchilada sauce. Pull apart the rotisserie chicken and corn tortillas into small pieces. Pour
a little of the heated sauce mixture to cover the bottom of a 9 X 13 glass dish. Add a layer of chicken and corn
tortillas. Pour in the remaining sauce. Sprinkle with a little shredded cheese. Also, sprinkle with roasted chile
peppers, if desired, for extra flavor. Cover and bake for 40 minutes on 350 degrees. Sprinkle a little more
shredded cheese while cooling. This is a cheap recipe for chicken casserole that will feed the whole
by Leslea M.
Tip: Split the recipe in
half for a dish for two to four.