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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I got this from my friend Karen Flores in 1991. She got it out of an old Mexican cookbook written in Spanish. I sat down and copied the recipe down from the old book right after dinner because I knew I had to have the recipe. It's been one of our top family favorites since the early 90‘s. Ingredients:
2 tablespoons bacon drippings |
1 cup onion, chopped |
1 (16 ounce) can chopped tomatoes |
1 bell pepper, chopped |
8 ounces tomato sauce |
1 garlic clove |
1 teaspoon sugar |
1 teaspoon cumin |
1/2 teaspoon salt |
1/2 teaspoon oregano |
1/2 teaspoon basil |
1 (4 ounce) can chopped green chilies |
4 chicken breasts, cooked and chopped |
1 (4 ounce) can sliced black olives |
1 1/2 cups shredded cheddar cheese |
2 cups sour cream |
10 corn tortillas |
Directions:
1. Saute onion in drippings; add tomatoes, pepper, tomato sauce, garlic, sugar, salt, oregano, basil, and chilies. Simmer 20 minutes.
2. While sauce is simmering, quarter tortillas and cook in medium hot oil for a few seconds to soften and line bottom of 9x13x2” baking dish or it may take 10x15” size pan.
3. Add chopped chicken to sauce. Pour over tortillas in dish. Bake at 350 for 30 minutes.
4. Top with olives, 2c sour cream, and cheese.
5. Bake another 10 minutes or until cheese melts.
6. I Serve with pinto or refried beans and Rotel cheese dip.
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