I am paying tribute to the 80s this week on my Instagram with recipes or ingredients made popular in the 80s – when hair was high, and wine coolers needed no apologies.
Three major milestones happened for me in the 80s: I graduated from high school and college, and married my first husband. My hair was sprayed high with Final Net, and I wore a Princess Diana-style wedding dress. During college and beyond, I loved to cook, and I really think casseroles were reigning supreme on the dinner table. I can’t recall where I got a copy of Fiesta: Favorite Recipes of South Texas, Junior League of Corpus Christi, but I made a lot of great recipes from that book, published in 1972.
Chicken Tortilla Casserole
Ingredients
- 1 can condensed cream of mushroom soup
- 1 can condensed cream of chicken soup
- 1 finely chopped onion
- 1 4 oz can chopped green chilies
- 1/2 soup can evaporated milk
- 3 cups chopped cooked chicken
- 1 pkg corn tortillas
- 1 8 oz block of extra sharp cheddar cheese, shredded
Instructions
- Preheat oven to 350 degrees F
- Sautee onion in a small amount of oil until translucent
- Add in chilies, soups, chicken and evaporate milk
- Grease a 9x13 baking pan with non-stick spray
- Tear bite sized pieces of corn tortillas and make a single layer on the bottom of the baking dish
- Pour a layer of soup mixture on top of tortillas
- top with a layer of shredded cheese
- Repeat layers until you finish with cheese
- Bake uncovered 35 minutes at 350. Let set for a few minutes before serving.
Tried this recipe?Let us know how it was!
Hospitality is in my DNA. I founded Home with a Twist, a daughter’s twist on her mother’s traditions, in memory of my mother to celebrate her life and the gifts she shared with me. Mother loved to celebrate life’s occasions – big and small.