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When at the end of a bag of tortilla chips, coarsely crush,

put in zip-loc, store in fridge for use in several recipes.....

 

 

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Chicken Mexi Bake

This is tasty with a side of spanish rice or cilantro lime rice.... 

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2 cans (12 to 13 oz. each) chicken, undrained

1 c. grated carrots (or use reconstituted dried carrots)

1 can Rotel or equivalent amount of any salsa

1 c. sour cream (or dried sour cream powder + water to make 1 cup)

1 can cream of chicken soup (or make your own from 'White Sauce in a Jar' recipe)

2 cans pinto beans (or 3 cups cooked pinto beans), drained but not rinsed

1 to 3 T. taco seasonings

1/2 tsp. garlic granules

shredded cheddar or colby jack cheese

crushed tortilla chips

fresh cilantro, optional

sour cream, optional

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Preheat oven to 375°.​

Oil or grease a 9x13 glass pan; set aside.​​

 

Open chicken and put in a large mixing bowl: take a minute to cut up chicken into smaller pieces. Add in carrots, Rotel, sour cream, cream soup, pinto beans, seasonings, garlic; stir

all to combine.  Layer in pan: chicken mixture, crushed corn tortilla chips, cheese; repeat. 

Cover. Bake 20 minutes, uncover and bake for about 10 more minutes until hot and bubbly. Remove from oven, let cool 5 minutes or so; can serve with fresh chopped cilantro and sour cream if you wish.

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