| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | ts | Olive oil |
| 1 | md | Onion; chopped |
| 1 | cn | (19 oz.) red kidney beans (undrained) |
| 1 | Jar; (14 oz.) prepared salsa | |
| 1 1/2 | c | Cooked diced chicken |
| 6 | Corn tortillas; cut into thick strips | |
| 1/2 | c | Shredded cheddar cheese |
INSTRUCTIONS
Heat oil in saucepan. Add onion and cook until softened. Add beans and salsa. Cook, stirring occasionally for 15 minutes. Add cooked chicken and cook for 5 minutes. Spread 1/3 of bean mixture in baking dish. Cover w/half tortilla strips. Repeat layers and top w/remaining bean mixture. Sprinkle cheese over bean mixture. Bake for 20 minutes at 350 degrees. (My note: I didn't use the medium onion since the salsa had onions in it). Posted to EAT-L Digest by Morris Hymes <[email protected]> on Dec 9, 1997
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