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Mexican Chicken Bake

Grill.em's picture
Ingredients
  Cut up cooked chicken 2 Cup (32 tbs)
  Canned whole tomatoes 8 Ounce, undrained, cut up (1 Can)
  Chopped onion 2 Tablespoon
  Canned chopped green chilies 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)
  Shredded cheddar cheese 3⁄4 Cup (12 tbs)
  Shredded monterey jack cheese 4 Ounce (1 Cup)
  Egg 1
  Corn chips 2 1⁄2 Cup (40 tbs)
  Shredded cheddar cheese 1 Ounce (1/4 Cup)
Directions

In small mixing bowl, combine chicken, tomatoes, onion, chilies and cumin.
Mix well.
Set aside.
In small mixing bowl, blend sour cream, 3/4 cup Cheddar cheese, Monterey Jack cheese and egg.
Preheat grill for 10 minutes.
Grease 2-quart grill-safe casserole.
Spread half the corn chips in dish.
Layer with half the chicken mixture and half the sour cream mixture.
Repeat chicken and sour cream layers.
Top with remaining corn chips and 1/4 cup Cheddar cheese.
Bake using indirect MEDIUM heat with hood closed until heated through, about 1 hour.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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