Sunday, February 22, 2009
Mexican Chicken (or turkey)
I make this whenever I have leftover chicken from cooking a whole chicken. You can also use turkey when you have leftovers at Thanksgiving or Christmas. You can use both white and dark meat. Personally, I think the dark meat tastes better in this particular recipe. This is one of those dishes that tastes better the next day, after it's had time to marinate overnight in the fridge. Serve with a nice salad and you've got a great, easy, one-pot meal.
Mexican Chicken (or Turkey)
1 pkg corn tortillas (about 8 or 10)
4 C turkey or chicken, cut or torn
1 lg. onion, chopped
1 t garlic salt
8 oz. cheddar cheese, grated
1 can (10 oz) Rotel tomatoes (any speed)
2 cans (10 3/4 oz) cream of chicken soup
1 t chili powder
Line an 8" square baking dish with some of the tortillas (4 or 5). In
a large bowl, mix the turkey pieces, onion, cheese, and garlic salt.
Add the remaining ingredients. Pour into baking dish on top of
tortillas. Cut several tortillas into fourths and push them down into
the mix. Top with more cheese. Bake for 30 mins at 350º.
*I always dip the corn tortillas I'm going to put on the bottom of my dish in hot oil to make them more pliable and not stick to the bottom of the dish. I don't dip in hot oil the ones I put on the top. I also have made it both with the chili powder and without. It tastes great both ways.