| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Poultry, And, Stuffings |
8 |
Servings |
INGREDIENTS
|
|
—–FREDDIE JOHNSON MDTF77A—– |
| 1 |
tb |
Oil (up to 2) |
| 1/2 |
lg |
Green pepper; chopped |
| 1/2 |
lg |
Red pepper; chopped |
| 4 |
|
Cloves Garlic; minced (up to 5) |
| 1 |
md |
Onion; chopped |
| 2 |
|
Boneless chicken breast; cubed |
| 1 1/2 |
c |
Picante sauce (mild; medium or hot) |
| 1 |
cn |
(15 oz) Kidney beans; rinsed and drained |
| 1 |
cn |
(14 oz) Italian or Mexican stewed tomatoes |
| 1 |
cn |
(14 oz) Whole kernel corn; drained |
| 1/4 |
ts |
Cinnamon |
| 12 |
|
Corn tortillas (6") |
| 2 |
c |
Monterey jack and/or Cheddar cheese |
|
|
Divided into thirds |
|
|
Optional: Sour cream; sliced avocado, sliced green onions |
INSTRUCTIONS
TOPPINGS
1) Heat oven to 375.
2) In 12" skillet, over med. heat, saute peppers, garlic and onion in oil.
Add chicken and cook just until it loses its pink color. Stir in picante
sauce, beans, tomatoes, corn and cinnamon; bring to a boil. Simmer,
uncovered, stirring and breaking up tomatoes for 3 minutes or until mixture
thickens.
3) Remove from heat. Arrange 6 tortillas on bottom of lightly greased 13 x
9" baking dish, cutting to cover bottom. Save cut pieces. Top with half of
the chicken mixture. Sprinkle with 1/3 of the cheese.Cut remaining
tortillas to fit on top. Spread the remaining chicken mixture over top and
sprinkle with another 1/3 of the cheese. Cut the tortilla pieces into
strips and sprinkle over the top of the casserole. Sprinkle with the
remaining cheese.
4) Bake, uncovered for 30 minutes. Let stand 10 minutes. Top as desired and
serve with additional picante sauce.
Source: Sherry Cohen This version by Lynn Thomas DCQP82A
Recipe by: Sherry Cohen
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Sep 22, 1997
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