| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; chopped |
| 1 |
tb |
Oil |
| 3 |
md |
Tomatoes; peeled and chopped |
| 2 |
c |
Chopped cooked chicken |
| 1/2 |
c |
Ready to serve chicken broth |
| 2 |
ts |
Chili powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
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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