Chicken Chilaqquiles
Yield
8 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 ½ | 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 (6-inch)
stale, broken into small pieces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 355 | ml |
onions
chopped |
|
| 578 | ml/g |
tomatoes, canned
canned, rotel |
|
| 809.2 | ml/g |
tomatoes, canned
chopped |
|
| 907.2 | g |
velveeta cheese
diced |
|
| 473 | ml |
chicken
cooked, chopped |
|
| 473 | ml |
sour cream
|
|
| 15 | each |
corn tortillas (6-inch)
stale, broken into small pieces |
*
|
Directions
Preheat oven to 325℉ (160℃).
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.
