Mexi-chicken casserole

Yield: 6 Servings

Measure Ingredient
1 large Onion; chopped
1 tablespoon Oil
3 mediums Tomatoes; peeled and chopped
2 cups Chopped cooked chicken
½ cup Ready to serve chicken broth
2 teaspoons Chili powder
1 teaspoon Salt
1 teaspoon Dried oregano
1 teaspoon Ground cumin
6 \N Corn tortillas; cut in fourths & divided
1 cup (4oz) shredded sharp cheddar, divided

Cook chopped onion in oil in dutch oven over medium-high heat, stirring constantly, til tender; add tomato and next 6 ingredients. Bring chicken mix to boil; reduce heat and simmer 5min. Layer half each of chicken mix, tortillas and cheese in lightly greased 11x7x1-½" dish. Repeat process w/ remaining chicken mix and tortillas; cover w/ foil. Bake at 350° for 25min.

Uncover and sprinkle w/ remaining cheese; bake 5 more minutes. Yield: 6 servings. A dollop of salsa picked up the pace:) from"Southern Living 1994 Annual Recipes" Posted to KitMailbox Digest by "Dan D." <itisme@...> on Jul 11, 1997

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