When my husband and I were newlyweds, we traveled to Oklahoma to visit his family. We had our daughter at the time, she was just about a year old and at my husband and his family's request, we had her baptized in their local family church.
As we arrived at the church, there were a stack of cookbooks, you know the church cookbooks that used to be so common? My mother in law asked me if I would like one, she knew I loved cooking, and wanted to gift me one because there were recipes from her, her mother and her niece featured in the book.
I was thrilled.
Over the years I've tried many of the recipes and maybe because they're simple homecooked dishes, they tend to be some of the best family meals around.
One of the recipes featured in the cookbook is from my husband's cousin Cindy. I just made it again a few weeks ago and realized I hadn't shared it on the blog, so here it is.
A simple Mexican flavor inspired casserole that I'm sure your family will enjoy :)
1 pound chicken, cooked and cut into bite size pieces (you can use leftover roast chicken as well)
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4 ounce) can diced green chiles
1 cup chicken broth
1 cup shredded Cheddar cheese
12 (6 inch) corn tortillas
Preheat oven to 350 degrees F (175 degrees C). Put the chicken into a mixing bowl. Add the chicken soup, mushroom soup, green chiles and broth. Mix well.
In a 9x13 inch baking dish place a layer of corn tortillas to cover the bottom, then a layer of the chicken mixture, then a layer of cheese. Continue to layer, like you would lasagna, until all of the chicken mixture is gone.
Bake in the preheated oven for 20 minutes or until the cheese is bubbly and brown. Let cool and serve.