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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 218534" data-attributes="member: 1246"><p><strong><span style="font-size: 15px">Mexican-Style Chicken</span></strong></p><p> </p><p>Layered with tortilla strips, a tomatoey sauce, chicken, and cheddar cheese, this casserole will melt the hearts of Mexican food fans.</p><p><strong>Ingredients</strong></p><p> </p><p>2(10-3/4-ounce) cans reduced-sodium condensed cream of chicken soup</p><p>1(10-ounce can) diced tomatoes with green chiles, undrained</p><p>3/4 cup chopped green pepper</p><p>1/2cup chopped onion</p><p>1-1/2 teaspoon chili powder</p><p>1/4 teaspoon black pepper</p><p>12 6- or 7-inch corn tortillas, cut into thin, bite-size strips</p><p>3 cups cubed cooked chicken</p><p>18-ounce package (2 cups)shredded cheddar cheese</p><p>Tomato slices (optional)</p><p>Sliced green onions (optional)</p><p> </p><ol> <li data-xf-list-type="ol">Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.</li> <li data-xf-list-type="ol">To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.</li> <li data-xf-list-type="ol">Bake, uncovered, in 350 degree friend oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings.</li> <li data-xf-list-type="ol"><strong>To Tote: </strong>Cover tightly after sprinkling with cheese. Transport in an insulated carrier. If desired, transport tomatoes and green onions in an insulated cooler with ice packs.</li> <li data-xf-list-type="ol"><strong>*Note: </strong>About 1 pound boneless chicken breasts will yield 3 cups cubed cooked chicken; 1/2 pound yields about 1-1/2 cups cubed cooked chicken</li> <li data-xf-list-type="ol"><strong>For 4 Servings: </strong>Prepare using method above, except assemble in an ungreased 2-quart square baking dish. Bake, uncovered, in a 350 degree friend oven about 35 minutes or until bubbly around edges and center is hot.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 218534, member: 1246"] [B][SIZE=4]Mexican-Style Chicken[/SIZE][/B] Layered with tortilla strips, a tomatoey sauce, chicken, and cheddar cheese, this casserole will melt the hearts of Mexican food fans. [B]Ingredients[/B] 2(10-3/4-ounce) cans reduced-sodium condensed cream of chicken soup 1(10-ounce can) diced tomatoes with green chiles, undrained 3/4 cup chopped green pepper 1/2cup chopped onion 1-1/2 teaspoon chili powder 1/4 teaspoon black pepper 12 6- or 7-inch corn tortillas, cut into thin, bite-size strips 3 cups cubed cooked chicken 18-ounce package (2 cups)shredded cheddar cheese Tomato slices (optional) Sliced green onions (optional) [LIST=1] [*]Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside. [*]To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips. [*]Bake, uncovered, in 350 degree friend oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings. [*][B]To Tote: [/B]Cover tightly after sprinkling with cheese. Transport in an insulated carrier. If desired, transport tomatoes and green onions in an insulated cooler with ice packs. [*][B]*Note: [/B]About 1 pound boneless chicken breasts will yield 3 cups cubed cooked chicken; 1/2 pound yields about 1-1/2 cups cubed cooked chicken [*][B]For 4 Servings: [/B]Prepare using method above, except assemble in an ungreased 2-quart square baking dish. Bake, uncovered, in a 350 degree friend oven about 35 minutes or until bubbly around edges and center is hot.[/LIST] [/QUOTE]
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