[CH] Tonight's Dinner - Spicy Tex-Mex Chicken Bake
RisaG (radiorlg@home.com)
Tue, 19 Jun 2001 21:20:04 -0400
x/p DePepperMan
x/p CHILE-PEPPER-RECIPES
x/p DePepperMan
x/p Chile-Heads
This was tonight's dinner. It was easy and quite good. I would lessen the
amount of liquid the next time though. It was quite saucey. Still quite good
though.
* Exported from MasterCook *
Spicy Tex-Mex Chicken Bake
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Casserole Cheese
Chiles Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb boneless skinless chicken breast halves -- cut in
cubes
1/2 lg red onion -- sliced
1 tsp ground cumin
1 tbsp ground chile molido -- or chili powder
1/2 tsp salt
1/2 tsp black pepper
1 10 oz can tomato soup
1 cup Red Lion Red Serrano & Blk Bn Salsa
1/2 cup low-fat milk
1 can Fat-Free refried beans
2 flour tortillas -- cut in 1" cubes
1 cup reduced fat cheddar cheese -- shredded
Garnish:
cilantro -- chopped
Preheat oven to 400°F.
In nonstick skillet over medium heat, cook chicken until brown and juices
run clear. Add onions and cook until lightly browned. Sprinkle with cumin,
chile molido, salt and pepper. Cook for another minute or so. Drain off fat.
Add soup, salsa, milk, refried beans, tortillas and half of the cheese.
Spoon into a 2 quart shallow baking dish. Cover and bake for 20 minutes
until hot and the cheese is bubbly.
Sprinkle with remaining cheese and serve.
Garnish with chopped cilantro.
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RisaG
MK Independent Beauty Consultant
mailto: radiorlg@home.com
Risa's Food Service
http://www.geocities.com/radiorlg