Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSouthwestern - Chicken - Southwestern Casserole
Famous Authors (View All Authors)
Southwestern - Chicken -  Southwestern Casserole Post by :okresource Category :Learning Kitchen Author :Unknown Date :March 2012 Read :835

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

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.
If you like this book please share to your friends :

Southwestern - Southwestern Chicken Pot Pie Southwestern - Southwestern Chicken Pot Pie

Southwestern - Southwestern Chicken Pot Pie
Chicken: 1/4 cup plain low-fat yogurt 2 tablespoons minced fresh cilantro 2 tablespoons lime juice 1/2 teaspoon ground cumin 1 large clove garlic, minced 1 1/2 pounds skinned boned chicken breast, cut in bite-size pieces Crust: 1 cup all-purpose flour 3 tablespoons ice water 1 teaspoon cider vinegar 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 cup vegetable shortening Remaining Ingredients: 1 teaspoon olive oil, divided 2 cups frozen whole-kernel corn, thawed 2 1/4 cups fat-free, less sodium chicken broth, divided 1 medium zucchini, halved lengthwise and thinly sliced, about 2 cups 1 (4.5 ounce) can chopped

Southwestern - Chicken -  Southwest King Ranch Casserole Southwestern - Chicken - Southwest King Ranch Casserole

Southwestern - Chicken -  Southwest King Ranch Casserole
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,