A monthly variation for Taco Tuesday. Casseroles are so delicious, so satisfying and a great way to use leftovers and use your imagination. This recipe uses my recipe for Cream of mushroom soup, which was listed on my previous post. You may substitute this for a can of cream of mushroom soup, if you choose.
2 cups shredded chicken (I use leftover roasted chicken) or extra firm tofu cubes
1 recipe of cream of mushroom soup substitute (recipe posted on previous blog post)
1 14.5 oz. can diced tomatoes, drained of juice
1 7 oz. can diced mild green chiles
2 cups shredded cheddar cheese or monterey jack, or combination of both
1/2 cup light sour cream
8 corn tortillas, small
In a small frying pan, heat 1/2 cup of canola oil. Fry each tortilla, about 20 seconds per side. Set aide to drain on a paper towel. Once cooled, tear or cut tortillas into small pieces. Mix together the soup, chiles, tomatoes and chicken or tofu, sour cream and 1 cup of shredded cheese. Add the tortilla pieces and fold to blend. Place in a greased casserole dish. Bake at 350 for 30 minutes until golden brown and bubbly, Add remaining cheese on top and bake another 15 minutes, until cheese is melted and bubbly. Serve with your choice of sour cream, pickled jalapenos and avocado. A green salad or Cole slaw makes a nice accompaniment.