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Verde Chili Chicken Plato Recipe

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This recipe for Verde Chili Chicken Plato, by , is from The Kleymann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tim & Jodi Kleymann
Added: Saturday, November 22, 2008


2 - cups cooked and shredded chicken
8 to 12 oz of shredded Monterey Jack cheese
2 - 14.5 oz. chicken broth
2 - 4 oz. cans chopped green chilies
1/2 medium onion (diced)
3 tbsp. flour
1/4 cup butter
6 Large flour tortillas

Saute onion in butter until transparent.
Mix in flour to make a paste.
Slowly stir in chicken broth.
Cook on medium until it thickens.
Add green chilies and chicken.
Grease 9 x 13 casserole dish.
Place 2 tortilla's flat on bottom of dish. (Tear to fit)
Place 1/3 of chicken mixture over tortilla's.
Place 1/3 of the cheese over the chicken.
Repeat to make 3 layers.
Bake uncovered at 350 until brown and bubbly
Approximately 35 - 45 minutes bake time.
Top with fresh salsa and shredded lettuce.

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Es muy bueno!




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