"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Mexican Chicken Recipe

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

Marla Webb


1 16 oz can refried beans
1/2 c chopped onion
1 cooked chicken cubed
1/2 lb grated cheddar cheese
1 pkg corn chips or tortilla chips
1 large can enchilada sauce

Suggested Toppings:
1/2 lb grated cheese
Shredded lettuce
Chopped tomatoes
2-3 avocados diced
1 Tsp lemon juice
4 stalks diced celery
1/2 cup green onion
1/2 diced green pepper
1/2 pt sour cream

Spread beans on bottom of a lightly grease 9x11 pan. Sprinkle onions on top, then 1/2 pound grated cheese. Place chicken cubes on top of cheese. Crumble chips on top and drizzle with enchilada sauce. Bake at 350 for 30 minutes. Serve with toppings

Sprinkle diced avocados with lemon juice. Top chicken dish with desired amounts lettuce, tomato, celery, green pepper, green onion, avocado, sour cream, and grated cheese.




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