Mexi-Chicken Casserole
1 large onion, chopped
1 Tbsp. vegetable oil
3 medium tomatoes, chopped
2 C. chopped cooked chicken
1/2 C. 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 C. shredded sharp cheddar cheese
Cooked 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 of 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 degrees for 25
minutes. Uncover and sprinkle with remaining cheese and bake for 5
additional minutes.
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