| 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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