*  Exported from  MasterCook  *

        Chicken Chilaquiles (Chicken and Corn Tortilla Casserole)

Recipe By     : Celebrate San Antonio: A Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Casseroles                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Butter
   1 1/2  c             Onions -- chopped
  20      oz            Ro-Tel tomatoes & chiles
                        - (2 cans)
  28      oz            Can tomatoes -- chopped
   2      lb            Velveeta -- diced -OR-
   2      lb            Monterey and Cheddar --
                        - grated coarsley
   2      c             Chicken -- cooked, chopped
   2      c             Sour cream
  15                    Stale corn tortillas --
                        - broken into small pieces -OR-
  15                    Fresh corn tortillas --
                        - fried until crisp


Preheat oven to 325°F.

In a large skillet, saute onions in butter. Drain all tomatoes and
reserve juice. To the onions, add the drained tomatoes and chiles,
tomatoes, cheese, chicken, and sour cream. Line bottom of a greased
9x13" baking dish with the tortilla pieces. Top with the chicken
mixture and bake uncovered for 45 minutes. Add small amounts of
tomato liquid if mixture seems too dry. I like this a bit gooey, so I
add tomato liquid to suit the texture I like.

Yield: 12 Servings

P.S. I use fresh but cold corn tortillas instead of stale, and I
don't even bother to deep fry them. I just break them up into bite
size pieces.


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