*  Exported from  MasterCook  *
 
         Chicken Chilaqquiles (Chicken and Corn Tortilla Casserole)
 
 Recipe By     : CELEBRATE SAN ANTONIO : A COOKBOOK
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Casseroles                       Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  c             butter
    1 1/2  c             onions -- chopped
    2      10 oz. cans   tomatoes & chiles (Ro-Tel)
    1      28 oz. can    tomatoes -- chopped
    2      lbs           Velveeta Cheese or Monterey and -- diced
                         Cheddar grated coarsley)
    2      c             cooked chicken -- chopped
    2      c             sour cream
   15                    stale corn tortillas -- broken into small pi
                         (or 15 fresh tortillas fried until crisp)
 
 
 Preheat oven to 325 degrees
 
    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
 inch 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.)  Serves 12 - 15.
 
 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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