Mexican Chicken Casserole 3 1/2 lb. chicken 2 tbsp. butter 1 med. onion, chopped 1 green pepper, chopped 1 tsp. garlic salt 10 3/4 oz. can cream of mushroom soup 1/2 cup plus 2 tbsp. tomatoes and green chiles 1 1/2 doz. frozen (or fresh) corn tortillas, 2 cup (8 oz.) shredded cheddar cheese Put chicken in large Dutch oven; add enough water to cover chicken. Bring to a boil; cover and simmer 1 hour or until tender. Remove chicken from Dutch oven, reserving 1/2 cup broth. Remove chicken from bone, and cut into bite-sized pieces. Set aside. Melt butter in skillet; add onion, green pepper, and garlic salt. Saute until tender. Combine onion mixture, soup, reserved chicken broth, and tomatoes and green chiles in a bowl; stir well. Tear tortillas into bite-sized pieces; place half of tortilla pieces in a greased 13x9x2 inch baking dish. Top with half of soup mixture, the add half of the diced chicken. Sprinkle with half of cheese. Repeat layers. Bake at 350 for 30 minutes or until bubbly. Yield:6-8 servings. ~~~ rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions go to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear. |
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Chicken Tortillas
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