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Recipe of the Week
Chicken, Green Chile and Tortilla Casserole
; Total Time:
Preparation - Medium
Great change-of-pace chicken meal.
2 Whole chicken breasts in bite-size pieces, leftover, grilled or broiled
6 Corn Tortillas
2 TBS (Tablespoon) olive oil
1 medium onion, sliced
2 garlic cloves, minced
1 14.5 oz can tomatoes
1 7 oz can green chilies, cut in half lengthwise and spread open
3/4 cup low-fat sour cream
2 cups shredded Mexican cheese mixture or Monterey Jack cheese
1 TBS Chili powder or more to taste
1 TBS Cumin
1/4 tsp (teaspoon) Pico di Gallo or 1/8 tsp cayenne pepper (more to taste)
1/2 tsp salt
One 2-quart baking dish.
HEAT 1 TB olive oil in large non-stick skillet.
ADD onion, garlic, chili powder, cumin, salt and pico di gallo or cayenne pepper if using
COOK over medium high heat, stirring frequently, about 5 minutes
POUR tomatoes and onion mixture into food processor
PROCESS until smooth
ADD 1 TBS olive oil to skillet
ADD tomato/onion mixture
SIMMER over medium-high heat stirring continuously until sauce has reduced by about a fourth, about 8 minutes.
PREHEAT oven to 350 F
PLACE 2 tortillas in shallow baking dish
COVER (layer) with 1/3 tomato mixture
-1/3 sour cream
-1/2 the chicken
-All the chilies
COVER with 2 more tortillas
ADD the remaining 2 tortillas and the rest of the ingredients topping with the cheese
COVER with tin foil and bake for approximately 1/2 hour removing foil the last five minutes
PASS under broiler for a light brown crust.
SERVE with sliced avocados, or a green salad.
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