Mexican Chicken Bake
|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)|
|Corn chips||2 1⁄2 Cup (40 tbs)|
|Shredded cheddar cheese||1 Ounce (1/4 Cup)|
In small mixing bowl, combine chicken, tomatoes, onion, chilies and cumin.
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.