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Tex-Mex Chicken Recipe

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This recipe for Tex-Mex Chicken, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andy Roberts
Added: Friday, April 18, 2008


14 oz can fat free chicken
4 oz can drained chopped green chilies
1 cup chopped onion
1 cup fat free sour cream
3/4 tsp salt
1/2 tsp cumin
1/2 tsp black pepper
2 10.5 oz cans 98% fat free cream of chicken soup
1 clove minced garlic
20-24 corn tortillas
4 cups shredded cooked chicken breasts
2 cups finely shredded Mexican blend cheese
jalapenos (optional)

Heat oven to 350. Coat 9x13 baking dish with cooking spray. In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup, and garlic. Mix well. Bring to a boil, stirring constantly. Remove from heat. Spread 1 cup mixture in a dish. Arrange 6 tortillas over soup mixture, breaking to fit dish. Top with 1 cup chicken and 1/2 cup cheese. Repeat layers ending with cheese. Spread remaining soup mixture over cheese. Bake at 30 minutes or until bubbly. Add jalapenos to top if desired.




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