UNIQUE & AUTHENTIC MEXICAN CHICKEN
Love this recipe...helped me land my hubby! My new family requests this often. I found it in a cookbook published by the Hispanic Ministry of my Presbyterian church. I have added some touches to it and listed them as optional. This freezes exceptionally well and can be made as mild or spicy as suits your palate. The original called for corn tortillas but I found them to "wilt" and much prefer flour tortillas. Top with leftover cheese and some chives. The only thing that takes it 45 min. to make is allowing 30 for the boiling and de-boning of chicken. If time is an issue, use chicken breasts.
Provided by SmHerndon
Categories One Dish Meal
Time 1h45m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook and bone chicken.
- Sauté onion and peppers in butter in large saucepan.
- Add soups, tomatoes (and water if used).
- Layer tortillas, sauce, chicken, and cheese.
- Repeat layers.
- Bake at 350°F for one hour.
- Sprinkle paprika and cheese, chives for garnish on top.
- This is best with Ro-Tel not whole tomatoes and a mixture of shredded pepper jack and sharp cheddar.
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