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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Mexican Chicken Casserole Recipe

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This recipe for Mexican Chicken Casserole is from The Bruecher-Kramer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. chopped cooked chicken
1 can (14 oz.) tomato sauce
1 cup PACE picante sauce
1 medium green or red pepper, diced
2/3 c. sliced green onions with tops
1 tsp. ground cumin
1/2 tsp. salt
1 garlic clove, minced
12 corn tortillas
3 c. grated cheese, Monterey Jack
7 oz. can diced, fire roasted green chilies
1/3 c. sliced ripe olives (optional)
To accompany the dish (as desired):
shredded romaine
diced tomato
sliced ripe olives
diced avocado
sour cream
Directions:
Directions:
Combine chicken, tomato sauce, picante sauce, peppers, onions, cumin, salt and garlic in a 10 inch skillet: bring to boil. Reduce heat; simmer 15 minutes, stirring occasionally. Spoon small amount of chicken mixture into a lightly greased 13 X 9-inch baking dish, spreading to coat bottom dish. Top with 6 tortillas, overlapping to cover bottom of dish. Top evenly with half the remaining chicken mixture; sprinkle with 1-1/2 cup of cheese and, if desired olives and chilies. Cover with remaining tortillas, overlapping to cover cheese; top evenly with remaining chicken mixture and chilies. Cover tightly with aluminum foil; bake at 350º F. for 25 minutes. Top evenly with remaining cheese; let stand 10 minutes before cutting. Top with romaine, tomato, olives, avocado and sour cream, as desired. Serve with additional picante sauce.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Ron loves this dish!

 

 

 

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