Stacked Mexican Bake

Name: Stacked Mexican Bake
Ingredients: 12 cup chopped onion; 1 teaspoon minced garlic; 1 tablespoon oil; 1 (14 1/2 ounce) can stewed tomatoes; 2 cups cooked shredded chicken; 1 (8 ounce) can tomato sauce; 1 (4 ounce) canchopped chilies; 1 tablespoon chili powder; 1 teaspoon ground cumin; 12 teaspoon pepper; 14 teaspoon salt; 4 flour tortillas; 2 cups shredded monterey jack cheese (sometimes I use the pre-shredded Mexican blend)

13 ingredients

6 steps

Ingredients

12 cup chopped onion
1 teaspoon minced garlic
1 tablespoon oil
1 (14 1/2 ounce) can stewed tomatoes
2 cups cooked shredded chicken
1 (8 ounce) can tomato sauce
1 (4 ounce) canchopped chilies
1 tablespoon chili powder
1 teaspoon ground cumin
12 teaspoon pepper
14 teaspoon salt
4 flour tortillas
2 cups shredded monterey jack cheese (sometimes I use the pre-shredded Mexican blend)

Directions

1

In a saucepan, saute onions and garlic in oil until onions are tender.
2

Stir in stewed tomatoes, chicken, tomato sauce, chilies, chili powder, ground cumin, pepper and salt.
3

Simmer, uncovered, 15 minutes.
4

In a prepared 2 quart casserole, layer 1 tortilla, 1 cup chicken mixture, and 1/2 cup cheese.
5

Repeat layers until all ingredients are used.
6

Bake at 350 for 20 minutes or until bubbly and browned.