Chicken (Pork) Laredo Recipe

I will be posting a recipe from one dish each week that is on our Menu Monday list. We had Pork Laredo Monday night. It was pretty good. I did adapt it to use shredded pork instead of chicken since I had leftover crockpot pork from Sunday.

So, here is the recipe...

From Dinner Doctor cookbook

3 cups cooked shredded chicken
2 TB vegetable oil
1 cup chopped onion (med size onion)
1 cup chopped green bell pepper
1 can (15 oz) chili with beans
1 can (15.5 oz) pinto beans, drained and rinsed
1 can Rotel
8 oz (half of a 16 oz pkg) Mexican-flavored Velveeta, sliced in thin slices

1. Preheat Oven to 375 F

2. Scatter the chicken evenly over the botton of a 9x13 " (3 qt) glass or ceramic baking dish & set aside

3. Heat oilin a 7-in skillet over medium heat and add the onion and bell pepper. Cook, stirring, until the vegetables are soft... 3-4 minutes. Scatter the onion and bell pepper mixture evenly over the chicken. Top with the chili, pinto beans and rotel, spreading each evenly into a layer before adding the next. Cut the Velveeta into thick slices and arrange them over the tomato layer.

4. Bake the casserole until it bubbles around the edges and the Velveeta has melted, 28-32 minutes. Serve immediately.

Serves 8

We ate it with tortillas, too.

Super yummy!