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Chicken Cortez Recipe

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This recipe for Chicken Cortez is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken, 2 1/2 to 3 pounds
Bay leaf
1 onion
1 stalk celery with leaves
1 tsp. salt

1/2 c. chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 (4 oz.) can chopped green chilies
1 c. heavy cream
1/2 c. chopped onion
1/2 c. milk
1 (10 oz.) can Rotel tomatoes, put in blender for 1 minute
1 T. lemon juice
1 tsp. cumin
1/2 tsp. Beau Monde Seasoning
1 dozen corn tortillas
1 lb. Cracker Barrel sharp cheddar, grated
Directions:
Directions:
Steam chicken in 3 cups of water, with bay leaf, onion, celery and salt until tender. Bone chicken and store excess broth for other use. Combine and mix torn pieces of chicken with 1/2 c. broth, soups, chilies, cream, chopped onion, milk, tomatoes, lemon juice, cumin and Beau Monde Seasoning. Cut corn tortillas into one-eighths. Generously grease a 4-quart deep casserole dish. Alternate layers of tortillas, cheese and chicken mixture, reserving a generous amount of cheese for topping. Cover and refrigerate for 24 hours. Remove an hour prior to baking. Bake for 45 minutes covered at 350º. Uncover and continue baking 15 minutes or until casserole bubbles. (You can bake casserole at 275º for 2 hours so that the sauce can soak into the tortillas.)

 

 

 

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