Chicken Enchilada Casserole (from the kitchen of Lisa Abke)

This recipe isn't your typical Tex-Mex fare. It's not rolled and has the sauce is cooked right in. Depending on your preference for hotness, you can adjust it the temperature by adding a little more or a little less Aw Shit. Just go easy until you know how much you really want to use.


* 2 small cans chopped green chilis
* 2 large cans enchilada sauce
* 1 can of cream of chicken soup
* 1 small can evaporated milk
* 2 cups chicken broth from boiled chicken (or canned chicken broth)
* 1 1/2 dozen corn tortillas (small)
* 2 cups grated longhorn cheese
* 1 medium onion, chopped
* 1 stewing chicken
* 2 - 3 Tbsp of Aw Shit (or as much as you can handle)


Sauté onions and (1) can of green chili's. Combine all liquids and add onion and chilis, at this point add the Aw Shit, cut up the chicken and add it also. Break tortillas into pieces, place in casserole in layers with chicken and cheese, ending with cheese. Pour the last can of chilis over that then add a little more cheese, then sprinkle Aw Shit on top. Bake in a 350 degree oven for 40 minutes or until done.

The Aw Shit adds some zing to your casserole.