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Categories:
onion vegetable oil tomatoes tomato sauce green chilies tortilla chips chicken broth chicken cheese sour cream olives
Viewed: 47 - Published at: 6 years agoIngredients
- 1 large onion, coarsely chopped
- 1 Tbsp. vegetable oil
- 1 can (16 oz.) peeled tomatoes, cut up with juice reserved
- 1 can (8 oz.) tomato sauce
- 1 can (4 oz.) chopped green chilies
- 1 pkg. (8 oz.) tortilla chips
- 1 can (10 3/4 oz.) condensed chicken broth
- 3 c. cubed cooked chicken
- 1 pkg. (8 oz.) pasteurized process cheese spread, diced
- dairy sour cream
- sliced ripe pitted olives or green onions
Method
- Preheat oven to 350°.
- Lightly grease a 2-quart casserole. In a large skillet over medium heat, saute onion in hot oil 5 minutes or until almost tender.
- Add tomatoes with juice, tomato sauce and green chilies.
- Increase heat to medium-high.
- Stirring occasionally, bring to a boil and boil 10 minutes or until juices are reduced.
- Meanwhile, reserve a few tortilla chips.
- Lightly crush remaining chips and place in a large bowl.
- Pour broth over top; let stand 5 minutes, stirring occasionally.
- In casserole, layer half of the tortilla chips and broth, half of the chicken, half of the cheese and half of the tomato mixture; repeat.
- Bake 25 to 30 minutes until bubbly and lightly browned.
- Garnish with sour cream, olives and reserved chips.
