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Southwestern - Chicken -  Southwest King Ranch Casserole Post by :kyleoxenham Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2719

Click below to download : Southwestern - Chicken - Southwest King Ranch Casserole (Format : PDF)

Southwestern - Chicken - Southwest King Ranch Casserole

3 tablespoons canola oil
1 1/2 cups diced yellow onions
2 cloves garlic, minced (1 teaspoon)
2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon coarsely ground black pepper
1 teaspoon salt
3 cups shredded cooked boneless chicken
1/2 cup chopped fresh cilantro

2 cups grated Monterey Jack cheese
1 cup grated cheddar cheese
2 cups bottled tomatillo sauce
8 corn tortillas
1 1/2 cups sour cream
1/2 cup chopped green chilies, drained

Preheat the oven to 450 degrees.

Heat the canola oil over medium-high heat in a large saute pan. Add onions, and cook them until they are translucent, 2 to 3 minutes. Blend in garlic, paprika, cumin, black pepper, and salt. Add chicken, and heat
through. Remove the pan from the heat; stir in cilantro.

In a small bowl, combine the cheeses.

On the bottom of an 8 x 8 1/2-inch pan at least 2 inches deep, spread 1 cup of the tomatillo sauce. Top with 4 tortillas, overlapping as necessary. Spread half the sour cream evenly over the tortillas. Add 1/2 cup of the remaining tomatillo sauce, 1 1/2 cups of the chicken filling, 1 cup cheese mixture, and one half of the green chilies. Top with 4 more tortillas, the remainder of the sour cream, tomatillo sauce, and chicken filling, 1 cup of the cheese mixture, and the remaining green chilies. End with 1 cup cheese mixture sprinkled on top.

Bake for about 25 minutes, or until hot and bubbly on the surface.

per serving: 410 cal, 28g pro, 16g carb, 26g fat, 85mg chol, 550mg sod.

Source: Whole Foods Market Cookbook
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Southwestern - Chicken -  Southwestern Casserole Southwestern - Chicken - Southwestern Casserole

Southwestern - Chicken -  Southwestern Casserole
12 corn tortillas1 can chicken broth1 onion, chopped 1 green pepper, chopped 2 cloves of garlic, minced Stir in: 1 can of cream of mushroom soup 1 can of cream of chicken soup 1 can of Rotel tomatoes 3 cups of diced cooked chicken 1 cup shredded cheddar cheeseoptional: black olives, and crushed taco chipsQuarter tortillas and soak in chicken broth to soften. Line a greased 13 x 8-inch baking dish with 1/2 of the tortillas. Saute the onion, green pepper and garlic. Stir in the soups, tomatoes and chicken. On the layer of tortillas layer half

Southwestern - Chicken -  Southwest Chicken Wraps Southwestern - Chicken - Southwest Chicken Wraps

Southwestern - Chicken -  Southwest Chicken Wraps
2 boneless, skinless chicken breasts, diced small 2 tablespoons red onion, minced 1/4 cup red bell pepper diced small 12 pimento stuffed olives, chopped 1/2 cup mayonnaise, mixed with 4 tablespoons salsa, drained 1 small clove garlic, crushed to paste 1/2 teaspoon cumin powder 1/4 teaspoon oregano, crumbled 1 avocado, thinly sliced 2 oz. grated sharp cheddar (optional) 4 flour tortillas, warmed Mix together first 9 ingredients. Spread thinly over tortillas. Top with avocado and cheese. Roll tightly and let set for about 1/2 hour. Slice across diagonally and serve.