A casserole using leftover chicken and gravy. You can also use turkey. Serve with salsa, shredded lettuce, sour cream and black olives if desired.
4 C. diced skinless, boneless chicken breast meat 4 C. chicken gravy 1 C. water 1 onion, chopped 3 stalks celery, chopped 1 7 oz. can diced green chilies 1 tsp. garlic salt Salt and pepper to taste 12 6 inch corn tortillas 2 C. shredded Cheddar cheese
In a large skillet combine chicken, gravy, water, onion, celery, chili peppers, garlic salt, salt and pepper. Stir together to mix. Cover skillet and simmer over low heat for 1-2 hours. Preheat oven to 350 degrees. In a 11x14 inch baking dish layer 6 tortillas, then 1/2 of the chicken mixture, then 1/2 of the cheese. Repeat layers. Bake in the preheated oven for 30-40 minutes or until cheese is melted and bubbly. Yield: 8 servings