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Cream Taco Casserole




Source of Recipe


Sandra Day O'Connor, The Arizona Highways Heritage Cookbook


List of Ingredients




1 dozen corn tortillas
2 tablespoons corn oil
1 onion finely chopped
1 1/2 cups half and half
4 ounces green chiles diced
1/2 cup taco sauce
butter
3 cups cooked chicken diced
2 cups Cheddar cheese grated


Recipe



Dip tortillas in hot oil to soften. Drain and cool on paper towels. Salt
tortillas and tear into quarters. Set aside. Saute chopped onion in
remaining oil. Add the cream - skim milk will nver give the desired
satiny sauce - to stir over low heat 5 minutes. Add chiles and taco
sauce and stir to blend. Have ready a buttered 2-quart casserole. Lay
into it the torn tortillas, chicken, sauce, and cheese, in that order.
Bake, uncovered, about 45 minutes at 350 degrees F. Serves 6. This is a
good way to use leftover turkey.