Chicken Chilaqquiles (Chicken and Corn Tortilla Casserole)
Recipe By : CELEBRATE SAN ANTONIO : A COOKBOOK
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c butter
1 1/2 c onions -- chopped
2 10 oz. cans tomatoes & chiles (Ro-Tel)
1 28 oz. can tomatoes -- chopped
2 lbs Velveeta Cheese or Monterey and -- diced
Cheddar grated coarsley)
2 c cooked chicken -- chopped
2 c sour cream
15 stale corn tortillas -- broken into small pi
(or 15 fresh tortillas fried until crisp)
Preheat oven to 325 degrees
In a large skillet, saute onions in butter. Drain all tomatoes and
reserve juice. To the onions, add the drained tomatoes and chiles,
tomatoes, cheese, chicken and sour cream. Line bottom of a greased 9x13
inch baking dish with the tortilla pieces. Top with the chicken mixture
and bake uncovered for 45 minutes. Add small amounts of tomato liquid if
mixture seems too dry. (I like this a bit gooey, so I add tomato liquid
to suit the texture I like.) Serves 12 - 15.
P.S. I use fresh but cold corn tortillas instead of stale, and I don't
even bother to deep fry them. I just break them up into bite size pieces
