Firefighter William McLain, T1-C
Austin Fire Station #1 Central
Austin, Texas
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Willie's Chicken Enchilada Casserole |
| 2 Large whole chickens | 1 (12 oz) tub sour cream |
| 2 Large onions, diced | 40-60- white corn tortillas |
| 1 jar pickled jalapeno peppers, diced | 1 lb mild cheddar cheese, grated |
| 1 Tbsp margarine | 1 lb Monterey Jack cheese, grated |
| 5 cans cream of chicken soup | |
Preheat oven to 350 degrees. Boil and debone chickens.
Retain 2
quarts broth in sauce pan. Shred chicken. Dice onions and 3
jalapenos. Saute onions and jalapenos in margarine and 3 Tbsp
juice from jalapenos. Add cream of chicken soup, sour cream,
and chicken meat. Cook two minutes over medium heat. Heat
chicken broth in sauce pan. Dip tortillas in broth to soften and
put one layer of tortillas in bottom of large roasting pan. Put
approximately 3/4" layer of sauce mixture over tortillas. Add a
thin, even layer of both cheeses. Layer tortillas, sauce, and
cheeses again and continue until all sauce is used. Finish with
remaining cheeses. Bake uncovered 45 minutes.
Feeds 10-15 firefighters