Looking for ?????

[kclouser]

I would like a chicken and green chili cassarole recipe, maybe one with some chips or tortillas in it.
Thanks for the help

[cuteascountry_Shortcake]

Hi Kim,

I decided to copy and paste this recipe from Nancy's newsletter (2/24/03) just incase you missed it.

MEXICAN CHICKEN

4 chicken breast halves, cooked
1 (10 3/4 oz.) can cream of mushroom
soup
1 (7 oz.) can whole Ortega chiles, mashed
2 to 3 c. sour cream
6 green onions, tops only
1/2 c. milk
Garlic salt, to taste, seasoned salt, to taste
1 (10 oz.) pkg. tortilla chips
1/4 lb. Jack cheese, grated
1/4 lb. Cheddar cheese, grated
Avocado, taco sauce

Bone chicken and break into pieces. Mix with next seven ingredients. Place tortilla chips in bottom of 9 x 13 inch baking dish. Pour chicken mixture over chips. Sprinkle with grated cheeses. Bake at 350 degrees for 30 minutes or until hot and bubbly. Top each serving with chopped avocado and taco sauce.

Chief_cook/Sweetpea_mama posted something similar in the Recipes for Large Groups section. Here is a copy of her post.

Chicken & Green Chili Casserole
« Thread started on: Oct 26th, 2002, 10:56pm » <br>
10 cups diced cooked chicken
10 cups chopped celery
2 bunches green onions with tops sliced
2 cans (4 ounces each) chopped green chilies
1 can (5 3/4 ounces) pitted ripe olives
drained and sliced
2 cups slivered almonds
5 cups (20 ounces) shredded cheddar cheese divided
2 cups mayonnaise
2 cups (16 ounces) sour cream
5 cups crushed potato chips
Combine the first 6 ingredients. Add 2 cups cheese. Mix mayonnaise and sour
cream; add to chicken mixture and toss. Spoon into two greased 13 x 9 inch x
2 inch baking dishes. If making ahead, cover and store in
refridgerator. When ready to bake, sprinkle with chips. Top with remaining cheese.
Bake uncovered at 350 degrees for 20 to 25 minutes or until hot.
Yield 24 servings.

Enjoy,
Shortcake

[Mommieof5]

Chicken Tortilla Pie

3 TBSP. vegetable oil
1 medium onion, sliced
1 large garlic, minced
1 TBSP. chili powder
1 tsp. ground cumin
1/4 tsp. black pepper
1 C. canned crushed tomatoes
vegtable oil
6 6" corn tortillas
1/2 C. sour cream
2 C. shredded monterey jack cheese
2 C. shredded cooked chicken
6 canned whole green chilies, spilt lenghthwise

Garnish with fresh cilantro

In skillet heat 1 TBSP
of oil over med-high heat. Add onion, garlic,Chili powder,cumin and pepper. Cook stirring frequently 5 mins. In Blender or food processor fitted with metal metal blade combine onion mixture and tomatoes blend until smooth 1 min.
In same skillet heat remaining 2 TBSP oil over high heat. Stir in tomatoe mixture: cook stirring constanly, until sauce thickens, 5 mins. Transfer sauce to a bowl. wipe skillet clean with paper towels. Put in enough oil to reach 1/4 " depth. heat oil over high heat. Add tortillas 1 @ a time and cook until golden, 2 to 3 sec on each side. using tongs, transfer tortillas to paper towels to drain repeat with remaining tortillas. preheat oven 350. to assemble place tortillas in a 11 x 7 baking dish. spread with 1/4 each of the sauce, sour cream and cheese and 1 c of chicken. lay 3 chili slices flat on top of chicken. repeat to make another layer. Top with remaing tortillas, sauce, sour cream and cheese. Cover dish with foil. bake 20 25 min til cheese melts and sauce bubbles. Garnish with cilantro.

[Chris in NM]

Hi kclouser,

Also if you go to the Southwestern section of our Message Board you will find several dishes like you want.

Chris