Mexican Chicken And Chips(Makes 6 Servings) - cooking recipe

Ingredients

1 large onion, coarsely chopped
1 Tbsp. vegetable oil
1 can (16 oz.) peeled tomatoes, cut up with juice reserved
1 can (8 oz.) tomato sauce
1 can (4 oz.) chopped green chilies
1 pkg. (8 oz.) tortilla chips
1 can (10 3/4 oz.) condensed chicken broth
3 c. cubed cooked chicken
1 pkg. (8 oz.) pasteurized process cheese spread, diced
dairy sour cream
sliced ripe pitted olives or green onions

Preparation

Preheat oven to 350\u00b0.
Lightly grease a 2-quart casserole. In a large skillet over medium heat, saute onion in hot oil 5 minutes or until almost tender.
Add tomatoes with juice, tomato sauce and green chilies.
Increase heat to medium-high.
Stirring occasionally, bring to a boil and boil 10 minutes or until juices are reduced.
Meanwhile, reserve a few tortilla chips.
Lightly crush remaining chips and place in a large bowl.
Pour broth over top; let stand 5 minutes, stirring occasionally.
In casserole, layer half of the tortilla chips and broth, half of the chicken, half of the cheese and half of the tomato mixture; repeat.
Bake 25 to 30 minutes until bubbly and lightly browned.
Garnish with sour cream, olives and reserved chips.