Before you click over to the next page for this awesome recipe, please take a few minutes to consider donating to the Hurricane Sandy relief effort. Many families along the Atlantic Coast lost everything they own in this hurricane. To me, the loss is just compounded by the fact that this storm happened so close to the holiday season. As we're safe inside our warm homes, some of our fellow Americans aren't that fortunate. To donate to Hopeforce International, please click on the blue logo. To donate to the New Jersey Relief Fund, please click on the green logo. If you've found yourself watching the news and wondering what you can do, this is a great way to help these areas rebuild stronger and better than before! According to New Jersey's First Lady:
~Hurricane Sandy has brought unthinkable devastation to parts of our Garden State, destroying homes, businesses and some of New Jersey’s most identifiable icons. The Governor and I have organized this relief fund to aide, comfort, and rebuild New Jersey. The images and stories of the damage are heartbreaking. In the aftermath, I urge you to support our friends, neighbors and communities impacted by the storm. They need our help and need it quickly. Thank you for your generosity. We are strong and resilient. We are proud New Jerseyans. —First Lady Mary Pat Christie
Thank you for your time and consideration...now, let's make a delicious soul-satisfying casserole! This recipe is easy to make using leftover roasted chicken...or even leftover Thanksgiving turkey. You can adjust the heat level by raising or lowering the spiciness of the salsa layer. It's pretty adaptable...and totally delish!
San Antonio Chicken Tortilla Bake
adapted from Campbell's Kitchen
Step 1: Preheat oven to 375. Coarsely crumble approximately 2 cups of tortilla chips and place in an even layer in a casserole dish; set aside. Combine the following ingredients in a large mixing bowl: 2 cups shredded chicken or turkey breast, 1/2 can of reduced-fat cream of chicken soup, 1 cup shredded Velveeta, 1/3 cup chopped onion, and 1 tbs. chopped cilantro. Stir well to combine.
Step 2: Carefully spread the chicken mixture in an even layer over the chips in the casserole dish. Combine 1 1/3 cup thawed frozen corn kernels, the other 1/2 can of the soup, and 1 tbs. of your favorite Mexican spice blend -- I used a fajita seasoning blend. Stir well to combine and spread this mixture evenly on top of the chicken in the casserole. Top with 1 cup of salsa (I used Pace medium).
Step 3: Bake until the mixture begins to bubble, about 25-30 minutes. Take out of oven, top with 1.5 cups shredded cheddar cheese, and cook for another 10-15 minutes...until the cheese is melted and starting to brown. Just before serving, top with chopped Roma tomato and sliced green onion. The pop of color is pretty, but it also adds a nice bit of flavor to the finished product. To serve, spoon the casserole into bowls. I serve chopped avocado and sour cream on the side for those who want to add it on.
Make sure to join the #SundaySupper bloggers for a live Twitter chat this evening at 600 CST. We'll be discussing how foods can comfort us and sharing our favorite comforting dishes. In the meantime, make sure to check out all these fabulous recipes that they are sharing!