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November 2018

Beer Can Chicken Recipes

Preserving Recipes

Rhubarb and Fig Jam

Rhubarb and Fig Jam Recipe
7 lb Rhubarb (abt. 6 quarts) leaves removed stalks trimmed cut in pieces 1 lb Dried figs ...

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Mim's Mexican Chicken Recipe

Mim's Mexican Chicken recipe and other beer can chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mim's Mexican Chicken recipe  PDF



1 package corn tortillas
2 cups chicken cooked and cubed
12 ounces cheddar cheese grated
1 can cream of chicken soup condensed
1 can cheddar cheese soup condensed
1 can tomatoes with green chilis (Ro Tel)
1 1/4 cups milk
1 onion chopped
1 freezer bag jumbo

Chop cooled, cooked chicken meat into largish chunks. Tear tortillas into 1 inc h wide strips. In a large baking dish, alternate layers of tortillas, chicken m eat and cheese (reserve 1/2 cup of cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mi ture. Top with reserved cheese. Cover with aluminum foil. To freeze: flash freeze casser ole, then place frozen, covered dish into jumbo freezer bag. To prepare: thaw c asserole before baking . Bake covered casserole at 350 degrees until hot and bubbly. Cut with spatula and serve. Ser ving Ideas : Refried Beans, Blue Corn Chips and Guacamole
busted by sooz

Mim's Mexican Chicken recipe and other beer can chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
206 people have voted
Last Reviewed on 2018-11-17



Saturday, Nov 17 2018 Download & Print Mim's Mexican Chicken recipe  PDF   Beer Can Chicken recipes RSS   Thumsb up

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Sauteed Crookneck Squash Recipe


2 1/2 lb Crookneck squash 1/4 c Butter 1 tb Olive oil 1 Onion medium, chopped fine 1/2 c Water chestnuts finely chop 1 ts Salt 1/2 ts Pepper Wash and scrape squash. Slice thinly into a bowl and set aside. In a large skillet, heat butter and olive oil. Add onion and saute until limp. Add the water chestnuts and continue cooking at low heat until chestnuts appear golden. Add sliced squash and seasonings and stir to mi thoroughly with the saute. Cover and cook on low heat 15 to 20 minutes, or until squash is tender. From: Clarita's Cocina ...

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