Try ‘favorite’ chicken-tortilla casserole

  • Friday, March 29, 2013 12:53pm
  • Life

Judyrae Kruse is taking some well-earned time off. Here is an encore column from March 2008.

Talk about lucky! Not only have we had a chance to try several new and different recipes for chicken-tortilla chip combos, today we have another to add to our must-make lists.

Karen Hill now tells us, “I found the missing recipe! I sent you an e-mail the first part of February after searching for a recipe I had lost. Well, in looking through my sister’s recipe box, I found it!

“A couple of Forum readers were kind enough to give their input with similar recipes, but I’m hoping that you’ll share my favorite.”

Well, of course we will. Certainly. Here it is:

California casserole

4 tablespoons margarine

1 large yellow onion, chopped

1 large green bell pepper, chopped

2 teaspoons crushed dried oregano, or to taste

1 teaspoon salt

1 can (about 1 pound) Mexican-style diced tomatoes with green chilies

1 package (8 ounces) corn tortilla chips, crushed somewhat, divided

8 ounces Monterey jack cheese, cubed (may use pepper jack for more heat), divided

2 cups cooked, cubed chicken or turkey, divided

1 cup sour cream (regular, light or fat free)

1/4 cup shredded cheddar cheese (regular or 2 percent)

Preheat oven to 350 degrees. Melt margarine in a large skillet; add onion, green pepper, oregano and salt. Saute until the onion is transparent, then add the undrained tomatoes and simmer for 5 to 8 minutes.

Meanwhile, layer about half of the tortilla chips, half of the cubed cheese and half the cubed chicken or turkey in a greased 21/2-quart casserole dish. Spoon on half of the tomato mixture. Repeat layers, ending with the tomatoes.

Bake for 30 minutes.

Remove casserole from oven and spread sour cream over the top, then sprinkle with cheddar cheese. Place back in the oven and bake for another 5 to 8 minutes to warm the sour cream and melt the cheese.

SOS: While there may be no shortage of various clam, fish and seafood chowder recipes floating around out there, neither is there the “right one” for a specific chowder Clinton reader Marietta Nelson has been trying to re-create.

“I’m looking for a recipe for a particular seafood chowder,” she writes. “It has a white base like clam chowder and has clams, salmon, shrimp and some other either white fish or maybe scallops? There are potatoes and a few carrots.

“Can anyone fill in what else? Mom doesn’t recall making this, so it was either my Grandma Mary or my Aunt Bessie. Any help would be greatly appreciated.”

If you can identify and share such a recipe, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

We are always happy to receive your contributions and requests, but remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

The next Forum will appear in Wednesday’s Good Life section.

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