South Of The Border Chicken Tortilla Casserole

Serves: 8
Total Calories: 254


1 deboned chicken or about 1 pound chicken breast or turkey mean
1 (10 3/4-ounce) can cream of celery soup or cream of mushroom soup
1 (7-ounce) can green chili salsa
1 (6-ounce) can sliced black olives
ground cumin, about as much as a good two finger chew of Copenhagen
1 to 2 (7-ounce) can green chili, whole or diced, drained
8 to 10 corn tortillas
1/2 pound low fat, shredded cheddar Monterey Jack cheese


In a bowl combine cooked meat, soup, salsa, olives, and cumin. If using diced chiles, add them, too. If whole chiles are used, split open and flatten out to make a layer with later. Put a layer of tortillas, whole or torn, in the bottom of 12-inch Dutch oven. Cover this with half of the meat and soup mixture, and all the whole chiles, if using them. Then add one half the cheese, and another layer of tortillas. Then add the remaining meat mixture and the last of the cheese. Put lid on the Dutch and add briquets to lid until almost covered with one layer of briquets. Don’t put more than 3 briquets under the bottom. Cook for about 30 minutes in the summer and about 45 minutes in the winter.

If made in a smaller Dutch, cooking time is a little longer as the layers are thicker. Serve with hot salsa.

Nutritional Facts:

Serves: 8
Total Calories: 254
Calories from Fat: 106

This South Of The Border Chicken Tortilla Casserole recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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