Aug 27, 2010

Ok, I'll admit, not the best looking stuff in the world. But OH SO TASTY!

Hatch King Ranch Chicken

1 jar Cromwell Hatch Chili Stew mix (you can get this at Central Market)
10 or so corn tortillas
4-6 hatch chilis, diced and seeded (you can get these now at Central Market, but I have made the recipe when I did not have access to them, and it turned out well)
1 can tomatoes with juice
1 can cream of mushroom soup
about half a pound of chicken, cooked and cubbed (use a rotisserie chicken!)
1 tsp chili powder
1 cup green onions, chopped
2 cups shredded cheese

Preheat oven to 375 degrees.

In a bowl, combine green onions, chilis, tomatoes, chicken and chili powder and mix well.

In a 13x9 pyrex baking dish (or you can use 2 of the smaller ones and freeze one for later), layer approximately 1/4 cup of the green chili stew mix. Put a layer of tortillas, then the chicken mixture. Layer on the can of cream of mushroom soup, and most of the cheese, then pour about half of the jar of stew mix on top of all that. Add another layer of tortillas, then the rest of the stew, then cover in cheese.
Bake for about 45 minutes, or until it is bubbly and the cheese is golden brown.


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