03 July 2011



2 chicken breasts Cook chicken breasts in water till done, save broth.
1 Tbsp salt
Pepper to taste
4 Tbsp butter
1 cup coarse chopped onion
3 Tbsp corn starch
2 cup buttermilk
1 cup chicken broth
1/2 (10 oz) can Rotel tomatoes, drained
1 1/2 tsp salt
10 to 12 corn tortillas, torn bite-size
1 cup grated colby jack cheese

Cool, bone, cut chicken into bite-size pieces. Melt butter, saute onion, sprinkle with
corn starch and blend. Add buttermilk, broth.

Cook till thickened, stirring frequently. Add Rotel, salt.

Layer a 9x13 casserole dish with chicken, then tortillas, sauce, cheese; repeat.

Bake @ 375 till bubbly.

Freezes well.

Recipe from: Dyan Taylor-Smith

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