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    Chicken Taco Casserole

    Source of Recipe

    Arizona Highways Heritage Cookbook

    List of Ingredients

    1 dozen corn tortillas
    2 tablespoons corn oil
    1 onion -- finely chopped
    1 1/2 cups half and half
    4 ounces green chiles -- diced
    1/2 cup taco sauce
    3 cups cooked chicken -- diced
    2 cups Cheddar cheese -- grated

    Dip tortillas in hot oil to soften. Drain and cool on paper towels. Salt tortillas and tear into quarters. Set aside. Saute chopped onion in remaining oil. Add the cream - skim milk will nver give the desired satiny sauce - to stir over low heat 5 minutes. Add chiles and taco sauce and stir to blend. Have ready a buttered 2-quart casserole. Lay into it the torn tortillas, chicken, sauce, and cheese, in that order. Bake, uncovered, about 45 minutes at 350 degrees F. Serves 6. This is a good way to use leftover turkey.





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