"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Mexican chicken casserole Recipe

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This recipe for Mexican chicken casserole, by , is from GREGERSON COUSINS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LESLIE & WALT NALLI
Added: Saturday, April 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. green pepper, chopped
1/2 c. onion, chopped
2 T. butter
2 c. cooked chicken, cubed
1 10-3/4-oz. can cream of mushroom soup
1 16-oz. can tomatoes, undrained and diced finely
1/4 c. mild or hot salsa
1 T. chili powder
10 flour tortillas, cut in quarters
1 8-oz. package sharp cheddar cheese, sliced

Directions:
Directions:
Preheat oven to 350. Sauté green pepper and onion in butter; add next five ingredients and mix well. Cook over medium heat; stir while heating set aside. Place 10 pieces of tortillas in bottom of ungreased 9-inch square baking dish; top with 1/4 of sauce and 1/4 of the cheese. Repeat 3 times to form 4 layers. (Note: Do not put cheese on top layer!) Bake uncovered for 30 minutes; top with remaining cheese and bake only long enough to melt cheese.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
After baking allow to cool for 10 minutes before slicing.

 

 

 

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