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Features for "Mexican Casserole"
Served as main course. Non-vegetarian dish.
Ingredients for "Mexican Casserole" (Click here for measurement conversion) 3 Cups Tortilla Chips, coarsely crushed
3 Cups Cooked Chicken, Diced
3/4 Cup finely chopped Onion
2 (11 oz) can Tomatillo, drained, Chopped
2 (4.5 oz) can chopped Green Chilies
1/2 Teaspoon Cumin
1 Clove Garlic, Minced
1 Cup Sour Cream
8 Ounces Colby-Monterey Jack Cheese blend, shredded
1/2 Cup Old El Paso Thick ’n Chunky Salsa, optional
Method for "Mexican Casserole"
Heat oven to 350F. Spray 13x9-inch (3Quart) baking dish with nonstick cooking spray. Place 2 cups of the tortilla chips in bottom of sprayed baking dish. Layer chicken over chips. In medium bowl, combine onions, Tomatillo, green chilies, cumin and garlic; mix well. Spread onion mixture over chicken. Drop teaspoons of sour cream over onion mixture. Sprinkle with cheese. Cover baking dish with foil. Bake for 30 minutes. Uncover; sprinkle with remaining 1 cup tortilla chips. Bake an additional 20-25 minutes or until thoroughly heated. Serve with salsa.
Comments
Preparation time: 20 minutes
Serves: 8
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