Chicken Chilaqquiles

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1 hours Prep: 10 minutes Cook: 50 minutes
611 calories per serving view nutrition facts
8 servings suggest servings

Ingredients

1/2cup butter
1 1/2cups onions chopped
20ounces tomatoes, canned canned, rotel
28ounces tomatoes, canned chopped
2pounds velveeta cheese diced
2cups chicken cooked, chopped
2cups sour cream
15each 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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Ring of Coconut Fudge Cake

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.