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Full Online Book HomeLearning KitchenMexican And Hispanic - Tortilla Casserole
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Mexican And Hispanic - Tortilla Casserole Post by :taurean123 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1112

Click below to download : Mexican And Hispanic - Tortilla Casserole (Format : PDF)

Mexican And Hispanic - Tortilla Casserole

1/2 cup chopped onions
1/2 cup chicken broth
1/4 cup chopped celery
3 cups cooked chicken or turkey, chopped
10 to 12 (6") corn tortillas, torn in bite size pieces
1 (4 oz.) can diced green chili peppers, drained
1 (10 3/4 oz.) can cream of chicken (or mushroom or celery) soup
1 tsp. pepper
1 cup shredded cheddar cheese
1 cup Monterey Jack cheese, shredded
1 cup salsa

In medium pan combine onion, broth and celery. Boil and reduce heat then simmer until celery is tender. In large bowl stir together onion mixture, meat, tortillas, peppers, soup and pepper. Reserve 1/2 cup of both cheeses; set aside. Stir remaining cheese into mixture.

Transfer to a lightly greased 13"x9" baking pan. Top with salsa and reserved cheese mixture. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.
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6 skinless chicken breasts 8 ounces cream cheese, softened 1 medium onion, minced 6 pasilla or poblano chiles 1 pound can (or equivalent fresh) tomatillos 3 sprigs fresh cilantro 1 cup heavy cream 1 egg, slightly beaten salt, pepper to taste 24 small corn tortillas lard or shortening for frying 1/4 cup parmesan cheese shredded lettuce chopped ripe olives sour cream Poach chicken, keeping water at a bare simmer, until cooked through. Remove from poaching liquid, cool slightly and remove/discard bones. Shred meat. Stir onions into cream cheese, then add shredded chicken. Set aside. Boil the chiles until soft, then puree

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5 boneless skinless chicken breast halves 2/3 cup Cuervo Gold Tequila 2/3 cup vegetable oil 1 tsp. lemon or lime juice 2 tbsp. McCormick "Hot Shot" Mixture -- or more* Monterey Jack Cheese -- shredded Mexi-Ranch Dip: 1/2 cup salsa 1/2 cup ranch dressing Mix together the tequila, oil, citrus juice and the Hot Shot mixture in a large bowl. Add chicken (cut either in strips or cubes). Marinate for as long as 24 hours. Preheat GF Grill. When hot, place chicken on grill and cook for 4 minutes. Remove from grill. If still a bit pink, cook for another 1