Yesterday was Cinco de Mayo (Spanish for “fifth of May”). Although unofficial, it is, nevertheless, a very big “holiday” in the Southwestern United States that celebrates the Mexican heritage and influences in our culture. Much like St. Patrick’s Day, Cinco de Mayo celebrations can now be found through out the country. And one way we celebrate is with food. So I made chicken enchiladas.
Chicken Enchilada Casserole
- 2 cups cooked chicken, shredded ( I used leftover chicken, both light & dark meat)
- 1/2 cup thick & chunky salsa
- 1 (19 oz) can of enchilada sauce ( mild or hot, your choice)
- 1 (11 oz) can whole kernel corn, drained
- 2 cups tortilla chips, coarsely crushed
- 1/4 cup green onions, sliced
- 1 med tomato, chopped (about 3/4 cup)
- 1 cup Monterey Jack and cheddar cheese blend (shredded)
- OPT: jalapeno peppers
Pre-heat solar oven while preparing casserole.
Mix the chicken, salsa, enchilada sauce and corn in a mixing bowl. Place tortilla chips in bottom of baking dish. Top with chicken mixture. sprinkle with onions, cheese, and tomatoes. Bake in solar oven about 2 hours until hot and bubbly. If desired, add additional cheese and chips to top just before serving.