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Mexican Chicken And Chips |
Serves: 6
Print this Recipe
1 onion large, coarsely chopped
1 tablespoon vegetable oil
1 16-ounce can tomatoes peeled, cut up and juice reserved
1 8-ounce can tomato sauce
1 4-ounce can green chilies chopped
1 8-ounce package tortilla chips
1 10 1/2-ounce can chicken broth condensed
3 cups chicken cubed cooked
1 8-ounce package pasteurized process cheese spread diced
Sour cream Dairy
Sliced ripe pitted olives or green onions
Parsley sprig
Preheat oven to 350°. Lightly grease a 2-quart casserole.
In a large skillet over medium heat, saute onion in oil for 5 minutes or until almost tender. Add chopped tomatoes with juice, tomato sauce and green chilies. Increase heat to medium-high. Stirring occasionally, bring to a boil and boil for 10 minutes or until juices are reduced.
Meanwhile, reserve a few tortilla chips. Lightly crush remaining chips and place in a large bowl. Pour chicken broth over top; let stand for 5 minutes, stirring occasionally.
In casserole, layer half of the tortilla chips and broth, half of the chicken, half of the cheese and half of the tomato mixture; repeat.
Bake for 25 to 30 minutes or until bubbly and lightly browned. Garnish with sour cream, olives or green onions, reserved chips and parsley.
Mexican Chicken And Chips comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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