"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Yucatan Recipe

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This recipe for Chicken Yucatan, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Parvin
Added: Tuesday, June 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts or 1 cooked chicken, cut into bite size pieces
8 or so flour tortilla shells, soft
1 can of cream of chicken or mushroom soup
1 cup sour cream (may substitute low fat)
1 lg onion chopped
1 bottle (7oz) green taco sauce
2 cups of Monterey jack or cheddar cheese
1 cup of green onions for color

Directions:
Directions:
In a bowl mix together soup, sour cream, onions (both yellow and green), and taco sauce
Spray a 9"x 14" casserole dish, place torn pieces of tortilla shells in a layer to cover the bottom
Next layer 1/2 of the cut chicken pieces
Follow with 1/2 of the sauce ( soup, sour cream etc)
Sprinkle 1/2 of the cheese
Repeat
Allow to sit covered, refrigerate over night

Number Of Servings:
Number Of Servings:
will serve 8
Preparation Time:
Preparation Time:
Bake @ 300 for 1 1/2 hours or 350 for 1 hr till the cheese top is brown and bubbly
Personal Notes:
Personal Notes:
This is a fun dish and allows for all kinds of substiturions, try it and then make your own adjustments, such as types of cheeses or taco sauce

 

 

 

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