| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Main, Dish | 8 | Servings |
INGREDIENTS
| 3 | c | Tortilla chips; coarsely crushed |
| 3 | c | Cooked chicken; Diced |
| 3/4 | c | Finely chopped onion |
| 2 | cn | (11 oz) Tomatillos; drained, Chopped |
| 2 | cn | (4.5 oz) chopped green chiles |
| 1/2 | ts | Cumin |
| 1 | Clove Garlic; Minced | |
| 1 | c | Sour Cream |
| 8 | oz | Colby-Monterey Jack cheese blend; shredded |
| 1/2 | c | Old El Paso Thick 'n Chunky Salsa; optional |
INSTRUCTIONS
1. Heat oven to 350F. Spray 13x9-inch (3Quart) baking dish with nonstick cooking spray. Place 2 cups of the tortilla chips in bottom of sprayed baking dish. Layer chicken over chips. 2. In medium bowl, combine onions, tomatillos, green chiles, cumin and garlic; mix well. Spread onion mixture over chicken. Drop teaspoons of sour cream over onion mixture. Sprinkle with cheese. Cover baking dish with foil. 3. Bake for 30 minutes. Uncover; sprinkle with remaining 1 cup tortilla chips. Bake an additional 20-25 minutes or until thoroughly heated. Serve with salsa. Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 567 by Rodeo46898 <Rodeo46898@aol.com> on Jan 20, 1998
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