Ranchero Rollups (Chicken Tortilla Casserole)
(Shared recipe submitted by Mary Jane Ciurla.)
Mary Jane writes: "This recipe came from a magazine advertisement many years ago. It has been a delicious way to use up leftover chicken. If I don't have any leftovers, I buy a few cooked chicken breasts at the grocery store and make it from that."
- 1 onion, cut in half and sliced
- 2 tablespoons oil
- 1 can (14-1/2 ounces) Mexican-style stewed tomatoes
- 1/2 teaspoon oregano, crushed
- 1-1/2 cups shredded cooked chicken
- 1 can (4 ounces) chopped green chilies
- 2 teaspoons red wine vinegar
- Flour tortillas
- Cheddar cheese, shredded
In large fry pan, cook onion in oil until tender crisp. Drain tomatoes and chilies, reserving liquid. Add liquid and oregano to fry pan. Cook at high heat for 3 minutes, stirring frequently. Stir in shredded chicken and chilies. Remove from heat. Spoon mixture onto each tortilla and roll up. Place in 13x9-inch pan.
Chop tomatoes and stir in vinegar. Pour over rollups. Sprinkle with cheese. Bake in a preheated 325° F oven until cheese melts. Serve with sour cream and picante sauce, if desired.
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About Mary Jane: Mary Jane's e-mail address is Kurly3529@aol.com.