We just held our very first Christmas party/housewarming at Villa Laguna. What fun! We enjoyed the great company of our friends, and a most festive atmosphere.

We've had many recipe requests for the chicken casserole that we served for the casual buffet dinner. We teamed this casserole of Southwestern flavors with a lovely fresh fruit tray, a tossed green salad of baby greens with red onion vinaigrette (a dressing that we private labeled at the restaurant), and some home-made miniature rolls. 

This is such an easy party favorite to put together, because the casserole is put together the day before. Then, 1 1/2 hours before you want to serve it, just pop it into the oven, and continue to enjoy your guests. It doesn't need constant attention since it is cooked at a low 300 degree temperature. Enjoy!!

Viva La Chicken and Tortillas

Serves 6 (8, if they're little)

2 whole boneless/skinless chicken breasts
8 boneless/skinless chicken thighs
1 dozen corn tortillas
2 cans cream of chicken soup
3/4 cup medium salsa (such as Pace)
1 cup milk
1 medium onion, chopped
2 tsp. achiote molida (available at the mercado, and in Latin American stores)
2 tsp. onion powder or flakes
2 tsp. garlic powder
3/4 tsp. cumin
2 tsp. lemon pepper seasoning
2 tsp. parsley flakes
2 tsp. salt
1 lb. cheddar cheese, grated

Wrap chicken in foil, and place in a medium oven-proof dish. Bake 1 hour, and save the broth. When chicken is cool enough to handle, cut into bite-sized pieces. Grate the cheese, and cut the tortillas in 1 inch strips. Mix the soup, milk, onion, salsa, achiote, onion powder, garlic powder, cumin, lemon pepper, parsley, and salt in a large bowl.

Butter a large shallow casserole pan, and put 3 Tablespoons of the broth in the pan. Then, layer the ingredients. First tortillas, then chicken, coup mixture, and cheese. End with soup and cheese. Refrigerate 24 hours. Bake 300 degrees for 1 1/2 hours.