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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Wini Heron's Green Chile Chicken Taco Casserole Recipe

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This recipe for Wini Heron's Green Chile Chicken Taco Casserole is from Robyn's Graduation 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:  
4 chicken breasts
salt & pepper to taste
2 c. green chile, chopped
1 T minced garlic
½ large onion, chopped
1 cube salted butter
1 bag regular corn Doritos
1 large can tomato juice
grated cheddar cheese
sour cream
shredded lettuce
toasted pinon nuts
Directions:
Directions:
Season chicken breasts with salt & pepper. Bake or grill; debone if not boneless. Allow to cool, tear into bite-sized pieces, set aside.

Saute green chile, garlic, and onion in butter until onion is golden and translucent. Pour in tomato juice, bring to a boil. Lower heat and simmer for one hour.

In a baking pan, place a small amount of sauce in bottom to coat. Layer Doritos, chicken, sauce, and grated cheddar cheese 2x. Top with remaining sauce and sprinkle with cheese.

Bake 45 minutes at 325ºF, or until cooked through and bubbly.

Serve with shredded lettuce, sour cream, and toasted pinon nuts.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This recipe came from my mom, Wini. Everyone who eats it just loves it. It may need to cook longer at higher altitudes. Mom was born and raised in Farmington, NM.

 

 

 

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