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GREEN CHILI
CASSEROLE
(serves 8)
Place the chopped chilis in the bottom of a 9" x 13" casserole
pan. Layer with grated cheddar cheese. Combine eggs, flour,
and milk and pour over the layers. Bake 30 minutes at 400*
then add jack cheese and tomato sauce. Bake 15 minutes more.
CHICKEN ENCHILADA
CASSEROLE
1 package soft tortillas
sliced chicken pieces
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can green chilis (and juice)
lots of grated cheese
1 large onion, chopped
NOTE: Cut the tortillas into thirds
Arrange the thirded tortillas on the bottom of a baking dish.
Cover with sliced chicken, cheese, onion and chilis. Place
another layer of tortillas, chicken, cheese, chilis and onions.
Cover with soups last. Bake until bubbly and very hot.
CHICKEN TOSTADAS
1 pound grated chedar cheese
4 chicken breasts
1 package corn chips
Boil chicken until cooked through. Skin and debone it and cut into
bite-sized pieces. Grease a 9" x 11" pan. Cover the bottom with
the
corn chips and flatten them. Place the chicken over the chip layer.
Pour the sauce evenly over the chicken. Sprinkle the cheese over
the top. Chill overnight. Bake 40 minutes at 325* until heated
through.
(Okay, Lisa... send yours and I will add it here !)
More Tex-Mex
Recipes
(Frijoles En Olle, Chalupas, Enchiladas)
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