Showing posts with label La Victoria Salsa. Show all posts
Showing posts with label La Victoria Salsa. Show all posts

Thursday, September 15, 2011

Chicken Tortilla

I'm off at Bouchercon Conference this week, with other writers and lots of fans. What fun. It's set in St. Louis, a fabulous city. Have you ever seen the arch? It stands as a "gate" to the western United States.

I'm going to moderate a panel on Friday called Escape from Dragon House, with authors Jennie Bentley, Juliet Blackwell, Denise Osborne, and our own MARY JANE MAFFINI, who is nominated to win a short story award. Yeah!


*Picture from the Bouchercon site



On Saturday, I'll be on a panel moderated by one of MLK's former contributors, the fabulous Julie Hyzy (also nominated for Barry Award.) The name of that panel: You Smell Like Dinner.  What a hoot, right? Culinary mystery authors will dish the dirt, including Joanna Carl, Cathy Pickens, and Ellen Crosby.


So, since I'm not single--I have a husband--I have to leave something at home for dinner, right?

I love an easy casserole, with 5 -10 simple ingredients, that men love as well as women.

My favorite is Chicken Tortilla.

Yes, I've shared this casserole recipe before (about a year and a half ago for Super Bowl), but it bears repeating. Hope you don't mind.


I was reminded of this recipe because I was on Facebook the other day and responding to a post by  Chef Jamie Gwen (terrific gal!) asking how her fans would use La Victoria Salsa. Instantly I thought of this recipe and not chips and dip. A number of people "commented" and asked for the recipe. So I thought I would post it again.


My mother gave me this recipe. Though she became a great cook, starting out in her marriage, she learned to follow directions off cans and boxes. I'm sure she found this on the side of a soup can or got it from one of her bridge-playing pals. Who cares? It's delicious and easy. And packed with cheese. Betcha can't eat just one portion!

Note: Best if cooked a day ahead and reheated, but cooking the same day is fine, too. You put it together like lasagna.

SECOND NOTE: IF YOU USE A THROWAWAY 13 X 9 PAN SO THERE'S NO CLEAN UP!





Joanie's (My mom's)
Chicken Tortilla













Ingredients:

1 pound skinless, boneless chicken breasts, baked ahead, 1 hour, in foil.
1 chopped onion
2 (7-8 oz.) cans green chile salsa
2 cans Campbell's cream of mushroom soup  [use gluten-free mushroom soup, if you are celiac]
1 cup milk
2 cups cheddar cheese, shredded
12 corn tortillas, sliced in 1" strips


Directions:
Mix onion, salsa, soup, milk in a bowl. [Third note: this stuff will look like glop and unappealing. Don't worry. It makes a great sauce!]

In 13 x 9 pan, LAYER the following:

1 scoop sauce
half of the tortillas lengthwise and widthwise
half of the chicken
half of the sauce

REPEAT

Cover with shredded cheddar cheese.

Bake at 300 degrees (a slow oven) for 2 hours.

To reheat, put in oven at 250 degrees for 1 hour.

Enjoy!



I like to serve this with a zesty red wine, sangria, or beer.










Lastly, check out my website and join my newsletter. I'll be starting up a new contest for the launch of Clobbered by Camembert soon.  


Best to all.

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