Name: Layered Mexicana Casserole
Ingredients: 3 c Cooked Chicken, shredded; 1 1/2 c Cheddar Cheese, shredded; 2 c Sour Cream; 1 cn Green Chiles, drained; 3/4 ts Cumin; 1 Jar Salsa; 8 8" Flour Tortilla

In its attempt to win a hearing, the contemporary pulpit has been guilty of depriving our generation of lasting joy. They have had the responsibility of feeding the people craving for solid meat, but perhaps not realizing what they are craving for, they have kept feeding them dessert. It may have given the people instant satisfaction, but it has left them unhealthy and not really able to be salt and light for Christ in this world.

Ajith Fernando

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Chicken, Mexican, Casseroles	8	Servings

INGREDIENTS

3	c	Cooked Chicken, shredded
1 1/2	c	Cheddar Cheese, shredded
2	c	Sour Cream
1	cn	Green Chiles, drained
3/4	ts	Cumin
1		Jar Salsa
8		8" Flour Tortilla

INSTRUCTIONS

Heat oven to 400°. In large bowl stir together chicken, 1 cup cheese, sour
cream, chillies and cumin.
Pour 1 cup salsa into 10 inch pie pan. Lay 1 tortilla in salsa, coating one
side lightly. Place tortilla, salsa side down, in 2 quart greased souffle
dish or straight sided round deep casserole. Spread 1/2 cup chicken mixture
on top of tortilla. Repeat with 3 tortillas and chicken mixture. Spread
with 1/2 cup salsa. Continue layering tortillas and chicken mixture ending
with tortilla. Top with any remaining salsa and remaining 1/2 cup cheese.
Cover; bake for 35 to 40 minutes or until heated through.
Let stand 10 minutes; cut into wedges.
Source: Land o Lakes One Dish Meals.
Posted to TNT - Prodigy's Recipe Exchange Newsletter 10 Jan 97
Recipe by: Land o' Lakes Cookbook
From: Bill Spalding <billspa@icanect.net>
Date: Fri, 10 Jan 1997 07:56:18 -0500 (EST)

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