Mexican Chicken Casserole

Ingredients

• 1 large onion, chopped
• 1 cup mushrooms
• 3 medium tomatoes, peeled and chopped (or one can of toms w/chilies)
• 2 cups chopped cooked white meat chicken
• 1/2 cup chicken broth
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salsa (prepared or homemade)
• 6 corn tortillas, cut into fourths
• 1 cup shredded cheddar cheese

Method

1. Lightly spray an 11 x 7 x 1 1/2 inch backing dish with vegetable oil cooking spray.
2. Preheat the oven to 350 degrees.
3. Saute the onion in 1/4 cup water in a medium skillet until tender, stirring often.
4. Then add the tomato, chicken, broth, chili powder, salt, cumin, and oregano.
5. Bring to a boil, reduce the heat, and simmer 5 to 6 minutes. Layer half the chicken mixture, half salsa, half the tortillas, and half the cheese in the baking dish and repeat with the remaining chicken, salsa and tortillas.
6. Reserve the remaining cheese.
7. Cover the casserole and bake for 25 to 30 minutes.
8. Uncover and sprinkle evenly with the remaining 1/2 cup cheese.
9. Bake an additional 5 minutes, or until the cheese is bubbly.
10. Other additions from your imagination can be layered in and a veggie version calls for beans (2 cans of different varieties is good) or the product Qorn (frozen crumbles) for chicken and veggie stock for the chicken stock. Tofu wasn't so good.