More Great Recipes: Poultry

Mexican Chicken Casserole:

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Member since 2007

Serves 4 | Prep Time | Cook Time


1 large onion, chopped
1 tablespoon lite olive oil
2 large (14.5 ounce) cans diced Choice-Cut tomatoes
1 small (4 ounce) can mild green chilis, drained and chopped
2 cups cooked chicken, chunked
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon ground cumin
8 corn tortillas, cut into fourths
1 cup shredded low fat jack cheese (or mozarella)
1 cup shredded low fat cheddar

Cook onion in oil in a Dutch oven over medium-high heat until tender. Add tomato and

next 6 ingredients. Bring chicken mixture to a boil; reduce heat and simmer 5 minutes.

Layer half each of chicken mixture, tortillas, and half of each cheese in a Pam-sprayed

11x7x1-1/2 inch baking pan. Repeat procedure with remaining ingredients. Cover with

foil. Bake at 350* for 25 minutes. Uncover and bake additional 5 minutes

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