Mom's Fiestalada Casserole
Note: See Mexican Casseroles for another approach.
12 corn tortillas, halved 1 chicken breast [2 halves], steamed, boned and diced 1 cp diced ham 12 oz can whole kernel corn with pimento 1 4 1/2 oz can chopped olives 1 onion, chopped 3/4 lb jack cheese, grated 1 can [19 oz] enchilada sauce 1 can cream of chicken soup 3/4 cup broth from steaming the chicken 1/2 t cumin 1/2 t pepper 1 t salt
1. Mix enchilada sauce,soup and broth 2. Pour 1/4 cup of mixture into 9 x 13 baking pan. 3. Place 1/3 of tortilla halves in pan, coating both sides with sauce. 4. Layer 1/2 of other ingredients, top with 1/3 of tortilla halves 5. Layer rest of ingredients, except cheese. 6. Place final third of tortillas on top, pour on rest of sauce, top with grated cheese. Extra chopped onions may also be placed on top. 7. Cover with aluminum foil and bake at 325 for 35 min.
Lucille "Ralph" Dorrington