“Cross the road, they said. No one will ever wonder why, they said.”
Love this recipe because it’s really a base for many wonderful variations. (Cue the music) Starting with this recipe, there are all sorts of things you could add or substitute. You could even make this with beef or pork. Best of all, it uses cooked meat, which makes it a perfect place for leftover meat! Happy Dance!
1 large onion, chopped
2 tomatoes, peeled and chopped or diced tomatoes drained, reserved
2 cups chopped, cooked chicken or beef. I used white meat from a deli chicken.
1/2 cup chicken broth
2 t chili powder
1 t salt
1 t cumin
1 t oregano
6 corn tortillas, cut into fourths
1 cup shredded cheese
Preheat oven to 365 degrees. Lightly spray an 9X12 inch pan.
Simmer the onion in a bit of oil for about 3 minutes until slightly tender. You could also simmer the onions in the liquid from the drained tomatoes if you’re using canned tomatoes and reserved the liquid. To continue, add the tomato, chicken, broth, and seasonings. Bring to a boil, reduce heat, and simmer for about 4 minutes.
Layer half the chicken mixture, half the tortillas, and half the cheese in the prepared dish. Repeat, except for the final cheese layer. Cover the casserole dish and bake for about 25 minutes.
Uncover and sprinkle the remaining 1/2 cup cheese on top. Bake an additional 5 to 7 minutes, or until the cheese is melty.
This is it. Had it for lunch today with just a few changes to the actual recipe. I only had four tortillas in the house so we made due with those. After putting the other half of cheese on the top it looked kind of skimpy. I threw on another half cup. I like cheese.
I topped mine with sour cream. Hubby doesn’t like sour cream. We both agreed, however, that this was tasty enough to serve to company. Love it when we agree!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.