pumba
DIS PUMBARIZER
- Joined
- Dec 28, 1999
- Messages
- 24,003
lb. chicken, cooked and cut small
3 8 oz. cans tomato sauce
1 small can of diced green chilies
1 16 oz. can kidney beans
¼ tsp. garlic powder
½ tsp. oregano
½ tsp. cumin
1 pkg. tortilla shells, cut into quarters
1 cup shredded cheddar cheese
Preheat oven to 375.
Spray 9x13 pan with non-stick spray.
Spread some of the tomato sauce to lightly cover the bottom of the pan.
In a large bowl, combine remaining sauce with remaining ingredients, except the tortilla shells and cheese. Mix well.
Arrange the tortilla shells over the sauce in the pan, covering the bottom.
Spread 1/3 of the sauce and 1/3 of the cheese over the tortillas.
Repeat with another third of the tortillas, sauce and cheese. Repeat one more time.
Cover and bake for 20 minutes. Uncover and continue baking 15 minutes more.
Let stand 5 minutes before serving.
3 8 oz. cans tomato sauce
1 small can of diced green chilies
1 16 oz. can kidney beans
¼ tsp. garlic powder
½ tsp. oregano
½ tsp. cumin
1 pkg. tortilla shells, cut into quarters
1 cup shredded cheddar cheese
Preheat oven to 375.
Spray 9x13 pan with non-stick spray.
Spread some of the tomato sauce to lightly cover the bottom of the pan.
In a large bowl, combine remaining sauce with remaining ingredients, except the tortilla shells and cheese. Mix well.
Arrange the tortilla shells over the sauce in the pan, covering the bottom.
Spread 1/3 of the sauce and 1/3 of the cheese over the tortillas.
Repeat with another third of the tortillas, sauce and cheese. Repeat one more time.
Cover and bake for 20 minutes. Uncover and continue baking 15 minutes more.
Let stand 5 minutes before serving.