The Hubs and I have a vacation coming up (YAY!). So in preparation, I am trying to use up things in my refrigerator that just won't keep while we are gone. One of those things is a package of linguica sausage that we have had in there for what seems like forever. I had originally wanted to make enchiladas out of it but, being pressed for time, I decided to go the casserole route. Hubs kept asking me what was for dinner and all I could say was, "Something cheesy". I honestly had no idea what I was going to do. I quickly browsed the pantry and grabbed some things I thought would work well together and started at it. I am happy to report it came out really well. We practically ate the entire thing! I have no idea what to call it though since it was a strange combination of Portuguese and Tex Mex flavors. All I can say is it was damn tasty.
Chicken And Linguica Casserole
1 large chicken breast, poached and chopped (reserve cooking liquid)
2 Linguica sausage patties, chopped
1/2 large onion, diced
2 Tbs vegetable oil
1 Tbs Adobo seasoning
1 can Rotel
1/2 can nacho cheese soup
1 can red enchilada sauce
10 corn tortillas
2 cups shredded cheddar cheese
Preheat over to 350F
In a large frying pan add oil and linguica sausage and fry until sausage begins to crisp. Add oinions and continue frying until softened. Add chopped chicken and Rotel and saute and 3 or 4 minutes. Add nacho cheese soup and stir to incorporate. Add reserved chicken poaching liquid if needed to ensure full blending of the soup with the other ingredients. Remove from heat.
Coat the bottom of a casserole dish with a thin layer of enchilada sauce. Cover sauce with a layer of corn tortillas. Add half of the chicken mixture for the next layer. Top mixture with another layer of tortillas. Add a think layer of enchilada sauce and top with 1 Cup shredded Cheddar Cheese. Repeat layers 1 more time to use up remaining ingredients.
Cover with foil and bake 45 minutes-1 hour until cheese is melted and sauce is bubbly. Let stand before serving.