I have returned with a dirt-simple one for this week, kids. The Shameless Chef has been hitting the sauce pretty hard over SXSW and therefore it's pretty hard to think straight. Is there any way I can have a reverse-intervention on my friends, family, and doctor to convince them I don't have a "problem"? Probably not, huh? Presumptuous assholes, with their "ten signs you might be a whatever-holic." Yes, okay, fine, yes, technically, I am drinking ten minutes after I woke up. I mean, if you want to be a super-stickler, then yes. But come on, folks, it's a shandy! It barely counts.
Enough of that. You will need:
• 1 can of chicken. Yep, canned chicken! They keep it near the tuna, and it's actually pretty awesome for recipes like this, very tender and moist. • 2 cans of cream of chicken. • 1 can of green chiles. • A bunch of yellow corn tortillas. You could try it with flour tortillas, I suppose, but it might not have the same zest. • Grated cheese (optional, but not really.)
First, preheat the oven to 350, and then comes the fun part: rip the tortillas up into bite-sized chunks and dump 'em into your big-ass mixing bowl. I usually use between 5 and 7 tortillas, but you go ahead and put in as many as you want, chief.
The next part is why I love this recipe so much: Open up all the cans and dump 'em right in, being sure to use only about half of the can of green chiles. Stir 'em in with the tortilla chunks. If you're hung over, try not to look directly into the bowl as you do so.
Pour the mixture into your favorite casserole dish and stick it into the oven for around 30 minutes. Once the 30 minutes are up, remove the casserole and top it liberally with grated cheese. You'll know when you've been liberal enough with the cheese when it starts organizing to pass a universal health care bill. ZING! Now turn the oven off and put your casserole inside for a couple minutes, just long enough to melt the cheese. Remove and enjoy with picante sauce or hot sauce (Cholula's Chile & Lime hot sauce is particularly good on this).