Chicken Chilaquiles (Chicken and Corn Tortilla Casserole)
Recipe By : Celebrate San Antonio: A Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Casseroles Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Butter
1 1/2 c Onions -- chopped
20 oz Ro-Tel tomatoes & chiles
- (2 cans)
28 oz Can tomatoes -- chopped
2 lb Velveeta -- diced -OR-
2 lb Monterey and Cheddar --
- grated coarsley
2 c Chicken -- cooked, chopped
2 c Sour cream
15 Stale corn tortillas --
- broken into small pieces -OR-
15 Fresh corn tortillas --
- fried until crisp
Preheat oven to 325°F.
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" 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.
Yield: 12 Servings
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.
