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Wednesday, 22 June 2011 15:32 |
I and many others will attest to the fact that this is an outstanding dish!!! Be sure to use a roasted and seasoned chicken from your grocer's deli.
Ingredients:
- 1 roasted chicken from your grocery’s deli counter
- 1 TBS vegetable oil
- 1 Vidalia onion, chopped
- 1 bell pepper, chopped
- 1 large can sliced black olives, drained
- ¼ cup of fresh cilantro leaves, chopped
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 8 oz. cheddar (or Co-jack) cheese, grated
- 2 TBS chili powder
- 2 tsp garlic salt
- 8 6” corn tortillas
- 1 can Rotel tomatoes and green chilies with liquid
- Boil chicken in stockpot; enough water to cover
- After 40 minutes, chicken should easily be removed from bone
- Dispose of all bones, reserving stock and chop chicken into bite-sized pieces
- In separate skillet sauté onions and bell pepper in oil until wilted (about 8 minutes)
- Soak tortillas in boiling chicken stock until wilted
- In large (9×12) lightly oiled casserole begin by layering tortillas while still dripping with stock
- Next place layer of chicken pieces
- Follow this with layer of half of the onion, bell pepper, cilantro, and olives
- Sprinkle with ½ of chili powder and garlic salt
- Apply ½ of combined soups and ½ of grated cheese
- Repeat layers and cover casserole with Rotel tomatoes and liquid
- Juice in casserole should be about ½ depth of casserole; if not, add additional chicken stock
- May be prepared and frozen several days ahead, but always defrost at least 1 day in refrigerator before baking
- Bake uncovered at 375° for 30 minutes
Serves 8
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Last Updated on Monday, 08 August 2011 18:29 |