For Dinner Last Night

Southwest Chicken Casserole

Total prep and cook time: 1.5 hours

6 medium, or 8 small, boneless chicken thighs
2 cans cream of chicken soup
1 large sweet onion
1 small can chopped mild green chiles
1 can mild enchilada sauce
1 can navy beans or other white beans
1 small can shoepeg corn
cumin
pepper
garlic
tortilla chips

Boil thighs in pot with just enough water to cover them and about 2 teaspoons of cumin, 1 tablespoon garlic, and 1 tablespoon of black pepper. (You can adjust or eliminate spices depending on your taste) Boil until they start falling apart when you pick them up with a fork, or about 45 minutes.

Meanwhile, grease medium casserole dish. In bottom of dish add can of chiles (juice drained off), the chopped onion, and the (drained) can of beans. Stir together. Add corn, also drained.

Heat in small saucepan the two cans cream of chicken soup. Add half can of enchilada sauce and stir together while heating. (You won't need the rest of the enchilada sauce, discard or save for another dish) Remove from heat once warm and mixed together.

Preheat oven to 350 degrees. (400 degrees if you are in a hurry)

Pull apart chicken meat until it is in bite size or smaller pieces. Easiest to do this while chicken is still hot- use two forks to shred. Add to casserole dish. Add half the warmed soup mixture and additional spices to taste. (I use another 2 tsps cumin, no garlic, and just a hint of white pepper) Stir together. Top with rest of soup mixture.

Heat casserole in 350 degree oven for 30 minutes, or 400 degree oven for 15 minutes, or until bubbling and hot throughout.

Serve topped with shredded cheese and crushed tortilla chips. Serves 3-5 adults.