Grandma’s Chicken Avala is another fabulous recipe. Growing up, this was the epitome of comfort food for us. Creamy, warm, hearty, and cheesy. And most of the ingredients can be found in your cupboard making it a perfect canned-goods kind of meal. It’s great to make ahead with all the ingredients. When you’re ready to serve, just pull it out of the fridge and heat it up. We eat this for Sunday brunch a lot because you can make it the night before, then just throw in the oven the day of the party and relax. And since it serves 12 people, it’s wonderful for groups.
- 8 chicken breasts, shredded
- 12 corn tortillas, torn into 1-inch pieces
- 1 can light cream of mushroom soup, 98% fat free
- 1 can light cream of chicken soup, 98% fat free
- 1 cup soy, 1%, or nonfat milk
- 1 medium chopped onion
- 2 cans green Ortega chiles
- 1 cup salsa
- 1 pound shredded cheddar cheese (75% fat free Cabot Cheddar Cheese)
- Bake chicken breasts covered with tin foil for 1 hour and 15 minutes at 325 degrees.
- Remove from oven and shred chicken.
- Layer shredded chicken and tortillas with all ingredients except cheese.
- Sprinkle cheese on top. Refrigerate for 24-hours. (this is great for make-ahead).
- Bake for 1.5 hours at 300-325 degrees, or until bubbly.
For more of my Grandma’s recipes, check out:
8 Favorite Recipes from My Grandma and Mom
This includes Croatian Sauerkraut, Moussaka, Chicken Soup, and more.