My turn: Can’t go wrong with spicy casserole recipe

Argen Duncan

My friend Terri Wildman, an Eastern New Mexico University alumna, gave me a favorite, spicy casserole recipe.

It’s great to assemble ahead of time. Terri’s recipe is modified from one she received from her mother, who modified a recipe from a friend, who modified a recipe from elsewhere.

“And it’s really hard to screw up,” Terri said.

South of the border

1 can cream of mushroom soup

1 can cream of chicken soup

1 can tomatoes and green chiles, drained

1 can green chiles, drained

2 pounds boneless, skinless chicken breasts, boiled until cooked, diced

Wheat or spinach tortillas

Cayenne pepper, to taste

Onion powder, to taste

Cheese, to taste, grated

Dip tortillas in broth from boiled chicken. Layer tortillas one or two thick on sides and bottom of 13-by-9-by-2-inch baking pan. Mix remaining ingredients except cheese. Pour into pan. Spread cheese on top. Refrigerate overnight or bake immediately. Bake 50 minutes at 350 degrees F, covered in foil. Remove foil and bake another 10 minutes. Serve with sour cream or plain yogurt and salsa.

Serves about six.

Terri recommends two layers of tortillas and likes cheddar cheese. To cut calories, I used one layer of tortillas, a thin coat of part-skim mozzarella cheese and 98-percent fat-free soups.