Sunday Dinner

Cooking on Sunday:

It has been literally decades since I last ate or prepared this dish. Mexi-Chicken. I think I first tasted it at a potluck held at WKMH in Emmett. It was memorable enough to dash off a quick recipe from whomever had prepared it.

2 cups of chopped chicken or turkey. (Today I used a plump chicken breast).

1 cup chopped onion or one whole onion your choice.

1 half cup chopped green chilies. (I like Ortega canned chilies, not too hot, lots of flavor).

2 cups shredded cheddar cheese.

12 corn tortillas torn in pieces, mix all together bake at 350 degrees for 30 minutes.

On the backside alternate directions say: Use turkey broth to make soup base to melt in cheese and add veg and meat. Bake til brown crust forms on rim of pan, closer to 50 to 60 minutes.

My own twist this morning was to add three small Yukon Gold potatoes, a can of golden hominy, a sprinkle or four of Paprika, salt and pepper to taste. Bake 55 minutes, will see how it turns out.

Hubs did a quick spoon tasting and declared it tasted like cornbread, yep that would be the dissolved tortillas. The cats finished licking the empty skillet. Very efficient. Meow. House smells wonderful.