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Tomato Cream Mexican Chicken Casserole
COOKING ON THE RANCH.11Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 24 corn tortillas (Yellow, quartered)
- 1 cup vegetable oil
- 2 small onions (chopped)
- 2 Tbsp. butter
- 4 cups tomato juice
- 1 tsp. salt
- pepper (unchecked▢, to taste)
- 8 chile (large Hatch, roasted, skins removed, chopped. Medium Heat works well for this)
- 4 cups cheese (Shredded Munster)
- 1 pt. heavy cream
- 4 chicken breasts boneless (skinless, roasted and then cut into bite sized pieces)
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