Chicken Tex Mex Bake!
I got this recipe from one of my Gooseberry Patch Cookbooks. I will say that the taste was pretty good, but there are a few things I would change next time.
For one, I will use chicken tenders instead of the canned chicken, I'm not a big fan of the canned taste. I also think that I will fry up the chicken tenders AND the onion before adding it to the rest of the ingredients.
CHICKEN TEX MEX BAKE
2 12-1/2 oz. cans chicken, drained and shredded
2 10 oz. cans mild red enchilada sauce
10-3/4 oz. can cream of chicken soup
4 oz. can diced green chiles
14 1/2 oz. can diced tomatoes
2 1/2 c. shredded Mexican blend cheese, divided
1 c. sour cream
1/2 c. onion, diced
1/2 t. pepper
10 flour tortillas, cut into 1-inch squares and divided
1/2 c. sliced black olives
Combine first 5 ingredients and half of the cheese;
mix well. Blend in sour cream, onion and pepper; set aside. Arrange half the tortillas over the bottom of a 13"x9" baking pan sprayed with non-stick vegetable spray. Spoon a layer of chicken mixture over tortillas.
Repeat layering, ending with chicken mixture on top. Sprinkle with remaining cheese; top with olives.
Cover lightly with aluminum foil; bake at 350 degrees for 40 minutes, or until hot and bubbly. Serves 8.
Posts
7 comments:
That looks super yummy! I have just found this blog and have made 4 things from here that my family LOVE. Thanks for the recipes, I'm always looking for a new one.
Oh..that looks yummy! I will try this one!
-sandy toe
This is similar to my recipe here: http://bellamella-melanie.blogspot.com/2008/10/whats-for-dinner.html
Melanie@Bella~Mella
Ohh that looks good. I used to make something very similar.
That looks so delicious Sandra! You just got to love the Gooseberry Patch Cookery Books!
For what it's worth, I found that if I drain and rinse the canned chicken before using, it gets rid of that canned taste.
I just made this for my daughter and grandkids today and it came out great. They loved it.
Post a Comment