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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 5 |
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This Cal-Mex dish is from an old cookbook that my grandmother used during the 1960's. Ingredients:
6 boneless chicken breasts, cooked |
1 medium onion, chopped |
1 garlic clove, minced |
2 (4 ounce) cans green chilies, diced |
1 (8 ounce) can tomato sauce |
1 (28 ounce) can diced tomatoes |
1 cup chicken broth |
1 jalapeno, deseeded and minced |
2 cups tortilla chips, mashed into very small pieces |
1 cup cheddar cheese, grated |
1 cup whipping cream |
Directions:
1. Chop or shred chicken breasts and set aside.
2. Saute onion and garlic until onion is translucent. Add chiles, tomato sauce, tomatoes, broth, and jalapeno. Mix and simmer for 30 minutes. Allow to cool.
3. In a casserole dish, alternate layers of tortilla chips, chicken, tomato sauce mixture and cheese. Pour whipping cream over top. Refrigerate until time to cook.
4. Bake at 350F for 45 minutes or until center bubbles.
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