Recipe - Mexi-Corn Salsa

1 lg Onion; chopped
1 tablespoon Oil
3 md Tomatoes; peeled and chopped
2 cup Chopped cooked chicken
One half cup Ready to serve chicken broth
2 teaspoon Chili powder
1 teaspoon Salt
1 teaspoon Dried oregano
1 teaspoon Ground cumin
6 Corn tortillas; cut in
fourths & divided
1 cup (4oz) shredded sharp
cheddar, divided

Cook chopped onion in oil in dutch oven over mediumhigh heat, stirring
constantly, til tender; add tomato and next 6 ingredients. Bring chicken
mix to boil; reduce heat and simmer 5min. Layer half each of chicken mix,
tortillas and cheese in lightly greased 11x7x11/2" dish. Repeat process w/
remaining chicken mix and tortillas; cover w/ foil. Bake at 350° for 25min.
Uncover and sprinkle w/ remaining cheese; bake 5 more minutes. Yield: 6
servings. A dollop of salsa picked up the pace:) from"Southern Living 1994
Annual Recipes" Posted to KitMailbox Digest by "Dan D." itisme@swbell.net
on Jul 11, 1997