Chicken Chilaqquiles

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1 hours Prep: 10 minutes Cook: 50 minutes

611 calories per serving view nutrition facts

Ingredients

1/2	cup	butter
1 1/2	cups	onions	chopped
20	ounces	tomatoes, canned	canned, rotel
28	ounces	tomatoes, canned	chopped
2	pounds	velveeta cheese	diced
2	cups	chicken	cooked, chopped
2	cups	sour cream
15	each	corn tortillas	stale, broken into small pieces

Directions

Preheat oven to 325 degrees F.

In a large skillet, sauté 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.

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I used this recipe 25 years ago when it first came out. This has got to be one of the BEST recipes ever, when using the filling that goes along with this recipe. There was never a bite left on any plate when served to company or at a party. The fudge cake batter is nice and fudgy, keeping it moist and the filling is perfect;not too sweet or heavy or dense.

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