An easy dish to pull together and it travels well for pot luck dinners.
Cook time – 35 mins
Ingredients
1 Tbsp. vegetable or olive oil
1 medium onion – chopped
3 cups cooked shredded chicken meat
1 (7 oz.) can diced green chilies
1 (1.25 oz.) package taco seasoning – low sodium
8 flour tortillas
1 (15 oz.) can kidney beans – drained
2 (8 oz.) cups shredded cheddar cheese – divided
1 (16 oz.) jar salsa – homestyle – mild
Directions
Preheat oven to 350 F.
Heat oil in a large skillet. Cook onion, stirring occasionally, until tender or golden.
Remove from heat. Stir in chicken, chilies and seasoning mix.
Layer half of tortillas in 13x9x2 inch baking dish. Layer in chicken mixture, followed by kidney beans and 1 cup of cheese. Layer the remaining tortillas. Top with salsa and remaining cheese.
Bake for 30 – 35 minutes or until heated through and cheese is melted.
Perfect side dish:
Spanish rice
Spanish rice is essentially a rice pilaf, but with southwestern flavorings. To make it you brown the raw rice first with onions and garlic, and then cook the rice in chicken broth with added tomatoes.
Sharon Turcotte, Chicopee