Chicken Enchilada Casserole

Serve Chicken Enchilada Casserole for Cinco de Mayo! Yesterday was Cinco de Mayo (Spanish for “fifth of May”).    Although unofficial, it is, nevertheless, a very big “holiday” in the Southwestern United States that celebrates the Mexican heritage and influences in our culture.  Much like St. Patrick’s Day,  Cinco de Mayo celebrations can now be found through out the country.  And one way we celebrate is with food.  So I made chicken enchiladas.

Chicken Enchilada Casserole

• 2 cups cooked chicken, shredded  ( I used leftover chicken, both light & dark meat)
• 1/2 cup thick & chunky salsa
• 1 (19 oz) can of enchilada sauce ( mild or hot, your choice)
• 1 (11 oz) can whole kernel corn, drained
• 2 cups tortilla chips, coarsely crushed
• 1/4 cup green onions, sliced
• 1 med tomato, chopped (about 3/4 cup)
• 1 cup Monterey Jack and cheddar cheese blend (shredded)
• OPT: jalapeno peppers

Pre-heat solar oven while preparing casserole.

Mix the chicken, salsa, enchilada sauce and corn in a mixing bowl.  Place tortilla chips in bottom of baking dish.  Top with chicken mixture. sprinkle with onions, cheese, and tomatoes.  Bake in solar oven about 2 hours until hot and bubbly.  If desired, add additional cheese and chips to top just before serving.

The time it takes to cook in a solar oven varies depending on the weather, the type of cooker you are using, and how hot the cooker gets. For the hottest temperature, keep the cooker focused into the sun.

Serve with a green salad, and chips and salsa for a complete meal. Oh! and don’t forget the margaritas!