More Great Recipes: Poultry

Mexican Chicken Casserole:


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Member since 2007

Serves 4 | Prep Time | Cook Time

Ingredients

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


Pairs Well With


Notes

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