Recipe: Green Chili & Chicken Chillaquillas

I'd post a picture...but it's all gone. Made green chili & chicken chillaquillas (also known as enchilada casserole! haha) for a potluck at church tonight.  It's one of my favorite dishes to bring to a potluck...and there's usually never any leftovers! :)  Tonight was no exception. :)

1 whole chicken, cooked, meat taken off the bones and shredded (you'll have leftover chicken for some chicken tacos by the way)

1 can family-size cream of mushroom soup (to make it healthier, I used the fat-free version)

green chilis (I cheat and buy from the can or frozen...I put in about 1 1/2 pounds of chiles)

cayenne pepper to taste (I'd say about 1/4tsp

1 lb bag of shredded cheese (my preference is the Mexican style from Kraft, made from 2%)

and a whole lotta corn tortillas (white is my preference, but either color would work)

In a sauce pan, combine cream of mushroom (including the can of water needed) and cayenne pepper. Whisk til consistency is smooth, then dump in the green chilis. If the sauce is too runny, just add another can of cream of mushroom, MINUS the water. Let sauce simmer until hot.

In a large pyrex dish (9 x 13 works great), pour enough sauce to cover the bottom of the pan. Take your corn tortillas and tear them to pieces, layering them in the dish until the bottom is covered. Ladle sauce over the corn tortilla pieces, sprinkle cheese (amount up to you), then sprinkle/place shredded chicken. Continue this layering process: corn tortillas, sauce, cheese, chicken. For the last layer: corn tortillas, sauce, and a ton more cheese.

Bake in oven for about 20-30 minutes at 375, covered w/ aluminum foil. The last 5-10 minutes, remove foil. :)

This was a recipe handed from my mama to me. Possibly from my grandmother! :) And it's ALWAYS a huge hit. If you want more spiciness, just add more cayenne pepper, as well as change the heat-style of your chili. :)