Chicken Enchilada Casserole

Judy, at work, wasn't she cute? And young!!!

This recipe is from Ada Ruth Kellerman. Mom was given this recipe to bring to a Mother Daughter banquet at her church, Evangelical Free, in Tempe, Arizona, May, 1974. All the women bringing the main dish used the same recipe. It was interesting to see how different each casserole looked. Needless to say, Ada Ruth's, Mom, looked the most appetizing and tasted great.

I was an operating room nurse at Dessert Samaritan Hospital, about 1/2 mile as the crow flies from Mom and Dad's house. On more than one occasion I would call Mom in the middle of the morning and ask if she could bring me the casserole. She always said yes. One time my uncle had to take her to the store to get a chicken to stew so she could make the casserole. Talk about fresh!!! All the nurses, and a few lucky doctors, loved this casserole.

I have given this recipe to many friends over the years, it quickly became a favorite to all of them, the fact that it is easy to make is a real plus.

Now I often get a rotesserie chicken in the deli to make the recipe even easier.


CHICKEN ENCHILADA CASSEROLE

1 whole chicken – boiled, boned and chopped (or get a chicken at the Deli)
1 small ca of chopped green chilies
2 cans Cream of Chicken soup
½ pint sour cream
3 – 4 green onions, chopped
6 oz Doritos, crushed
½ lb cheddar cheese, grated

Place crushed Doritos in bottom of 9 x 13 casserole dish
Combine the rest of the ingredients, except cheese
Mix well
Pour over Doritos crust
Top with grated cheese

Bake at 350˚F for 30 minutes or until casserole is bubbly hot

Let rest for 10 minutes before serving
Serves 6 or so

Delicious recipe
Freezes well, leave cheese off until ready to use
Recipe doubles or triples very well