leaving kinda loose to interpretation. 4-8 chix 1/4's sprinkled w/ fajita spice & garlic,smoked,pulled & shredded,1 block of velveeta cheese(sliced 1/4-1/2" thick),i can rotel tomatoes,1 can delmonte mexican style diced tomatoes w/ green chiles & cilantro,6-12 corn tortillas,1lb bag of shredded mexican cheese blend. first, dip tortillas in warm oil until soft & pliable then stack & cut into 1/4s. layer on the bottom of a 9x13 baking dish.layer in shredded chicken,layerin the velveeta cheese squares,pour in the cans of tomatoes & rotels, layer in more chicken,layer on the rest of the tortilla triangles & top w/ the shreeded cheese. give a light dust on top of comino(cumin), and sliced japeno if ya wish. bake uncovered @ 350 for 45 mins to an hour or until cheese is bubbly.i use a pyrex dish so i can see. it's a variation of king ranch chicken w/out the mushrooms or bell peppers. enjoy.
post #1 of 19
7/3/07 at 1:35pm