Mexi-chicken casserole
Recipe by Judy Walton
1 large onion, chopped 1 Tbsp. vegetable oil 3 medium tomatoes, chopped 2 cups chopped cooked chicken 1/2 cup ready to serve broth 2 tsp. chili powder 1 tsp. salt 1 tsp dried oregano 1 tsp. ground cumin 6 corn tortillas, cut into fourths and divided 1 cup shredded sharp cheddar cheese
1. Cook chopped onion in oil in a Dutch oven over medium heat, stirring constantly until tender; add tomato and next 6 ingredients. Bring chicken mixture to a boil; reduce heat and simmer five minutes. Layer half of each; chicken mixture, tortillas, and cheese in a lightly greased 11x7 inch baking dish. Repeat procedure with remaining chicken mixture. Cover with foil and bake at 350 for 25 minutes. Uncover and sprinkle with remaining cheese and bake for 5 more minutes.
main courses, chicken December 08, 2013 03:03
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