Saturday, June 23, 2012


Paula Deen’s Mexican Casserole
(Recipe from

Paula Deen!  Yes, she makes Mexican, too.  I made this tonight, and while I prefer my other Chicken Enchilada Casserole made with tortilla chips, this one is pretty good. This one is made with soft flour tortillas.  I missed the little bit of crunch, but don't worry.  I also made Copycat Chili's Salsa to go with my tortilla chips, which was good but not exactly like Chili's.  It has no cilantro in it, so for those cilantro haters out there--you know who you are--this one's for you.  I don't really understand hating cilantro, but even the Barefoot Contessa doesn't like it, so I guess there are detractors from my beloved herb.

Paula Deen’s Mexican Casserole

Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Copycat Chili's Salsa

Chili's Copycat Salsa Recipe:
(Recipe from Deals to Meals)

2 cans (14.5 oz each) whole tomatoes, drained
1 small (4 oz) can diced or whole jalapenos (not pickled)--about 4-5 jalapenos (or less if you don't like a lot of spice)
1/4 c. yellow onion, cut into quarters (you can also use dried minced onion)
1 tsp. garlic salt
1/2 to 1 tsp. salt (depending on how much you prefer)
1 tsp. cumin
1/2 tsp. sugar
1 tsp. lime juice

Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

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