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Southwestern - Chicken -  Southwestern Casserole Post by :okresource Category :Learning Kitchen Author :Unknown Date :March 2012 Read :756

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Southwestern - Chicken - Southwestern Casserole

12 corn tortillas
1 can chicken broth
1 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 cheese
optional: black olives, and crushed taco chips


Quarter 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 of the chicken mixture and sprinkle 1/2 cup cheese, repeat layers, top with cheese and you can add one small can of black olives and crushed taco chips. Bake 30 to 40 minutes at 350 degrees

You may substitute 1 1/2 lbs of ground meat for the chicken.
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Filling: 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 Casserole: 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,
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