| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped |
| 1 |
T |
Oil |
| 3 |
|
Tomatoes, peeled and chopped |
| 2 |
c |
Chopped cooked chicken |
| 1/2 |
c |
Ready to serve chicken broth |
| 2 |
t |
Chili powder |
| 1 |
t |
Salt |
| 1 |
t |
Dried oregano |
| 1 |
t |
Ground cumin |
| 6 |
|
Corn tortillas, cut in |
|
|
fourths & divided |
| 1 |
c |
4oz shredded sharp |
|
|
cheddar divided |
INSTRUCTIONS
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
11x7x1-1/2" 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@swbell.net> on Jul 11, 1997
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