Martha’s Mexican Casserole

This casserole is so delicious- and the best part of it is that it is HUGE, so you will have leftovers forever!

Ingredients:

• 3 boneless, skinless chicken breasts
• 1 onion, chopped
• 2 4 oz cans chopped green chiles
• 2 tbsp olive oil
• 1 tsp salt
• 1 12 oz can red enchilada sauce
• 1 tsp chili powder
• 1 cup chicken broth
• 1/2 cup of half and half
• round yellow corn chips
• 1 cup shredded Mexican cheese

Sides:

• 1 can sweet golden corn
• 1 can black beans
• 1 box Spanish rice
• Sliced tomato
• Sour Cream
• Avocado
• Your favorite salsa

Directions:

1. In a large saucepan, cover chicken breasts with water, add 1 tsp of salt. Cover and bring to a boil. Turn down heat and and simmer for approximately 1 hour.
2. When chicken finishes cooking, remove from saucepan and cool on a platter. Make sure to save the broth.
3. When the chicken is cool enough, cut it into bite site pieces and set aside.
4. In a large pan, sautee the onions in olive oil. Add in the green chiles, then the enchilada sauce, then one cup of chicken broth, then the chili powder.
5. Heat through and stir until its bubbly. Add 1/2 cup of the cheese to the mixture, then the half and half. Turn off the heat- you want the cheese to not quite melt. Add in the chicken and mix well. 
6. Cover the bottom of a 13×9 baking dish with one layer of corn chips. Pour half of the enchilada mixture on the chips. Cover with 1/2 of what is left of the cheese. Make another layer of corn chips over the cheese and then pour the remaining enchilada mixture on top. Cover with the rest of the cheese.
7. Bake at 375 degrees for 25 minutes- do not overcook!
8. Start the rice just after you put the casserole in the oven, it usually cooks for about 20-25 min.

Serve with your choice of sour cream, salsa, rice, avocado, sliced tomato, corn, and beans.