Mexi-chicken casserole
6 Servings
Ingredients
| Quantity | 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 | Corn tortillas; cut in fourths & divided | |
| 1 | cup | (4oz) shredded sharp cheddar, divided |
Directions
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