2½ c. cooked chicken, diced
1½ c. chicken broth
1 (10¾ oz.) can of cream of mushroom soup
1 (10¾ oz.) can of cream of chicken soup
½ c. pickled jalapeños, chopped (with juice)
½ c. chopped pimiento
6 c. crumbled tortilla chips or corn chips (approx. two 9.75 oz. bags)
1 lb. grated cheese (longhorn, cheddar, colby or monterrey jack)
Combine first 6 ingredients and mix well. Grease 13×9 pan and line bottom with 2 cups chips. Top with half the chicken mixture and a third of the cheese. Repeat layers. Top with remaining chips and cheese.
Refrigerate at least an hour (casserole will keep overnight). Bake 45 minutes in 350-degree oven and serve immediately.
2 lbs. venison, cubed
3 cloves garlic
2 medium potatoes, cubed
3 carrots, sliced
3 stalks celery, sliced
1 t. black pepper
2 t. comino
1 clove garlic, minced (optional)
1 (10¾ oz.) can cream of mushroom soup
Water, if desired
Wash venison and remove any glands or thin covering tissue before cubing. In dutch oven, boil venison in a quart or more of salted water with whole garlic. As meat boils, skim foam off. After an hour, add in potatoes, carrots and celery and cook another hour or until meat is tender but not mushy. Grind comino in molcajete. Stir comino, pepper, minced garlic and soup into meat and heat through. If stew is too thick, add water to thin to desired consistency.
Image from Wikipedia.