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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Another old stained, faded 3 x5 card I've used forever. Preparation and cooking time assumes the chicken is already cooked. Ingredients:
1/2 cup chopped onion |
1 teaspoon minced garlic |
1 tablespoon oil |
1 (14 1/2 ounce) can stewed tomatoes |
2 cups cooked shredded chicken |
1 (8 ounce) can tomato sauce |
1 (4 ounce) can chopped chilies |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon pepper |
1/4 teaspoon salt |
4 flour tortillas |
2 cups shredded monterey jack cheese (sometimes i use the pre-shredded mexican blend) |
Directions:
1. In a saucepan, saute onions and garlic in oil until onions are tender.
2. Stir in stewed tomatoes, chicken, tomato sauce, chilies, chili powder, ground cumin, pepper and salt. Simmer, uncovered, 15 minutes.
3. In a prepared 2 quart casserole, layer 1 tortilla, 1 cup chicken mixture, and 1/2 cup cheese. Repeat layers until all ingredients are used.
4. Bake at 350 for 20 minutes or until bubbly and browned.
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