Clara & Marguerite Hollenbeck's Mexican Hotdish

By jolofson

Recipe from one of Joanne Fluke's murder mystery books. The recipe makes a huge pan. It was a hit at a church dinner group in January 2011

Ingredients

• 4 ounce can Ortega diced green chilies (with the juice)
• 2 cups shredded Jack cheese (approximately 8 ounces)
• 2 cans (14 ounces each) diced tomatoes (with the juice)
• 1 medium onion, chopped
• 2 ounce can sliced black olives (with the juice)
• 1 large green bell pepper, seeded and chopped
• 2 cups uncooked white rice
• 2 packages (approximnately 1 ounce each) Taco seasoning
• 3 cups cubed cooked chicken'
• 1 can (14.5 ounce) chicken broth
• 1/2 cup butter
• 2 cups Fritos corn chips
• 2 cups (approximately 8 ounces) shredded Mexican cheese

Preparation

Step 1

Spray a 6 quart roaster pan with non-stick spray. In the bottom of the pan or roaster, mix together the diced green chilies, Jack cheese, two cans diced tomatoes, chopped onion, sliced black olives, chopped bell pepper and the uncooked white rice.

Sprinkle the Taco seasoning over the top, add the chicken cubes and mix well.

Add the chicken broth and stir everything up with a wooden spoon.

Cut the butter into 8 pieces and out the pieces on top of the casserole.

Cover the pan with heavy duty foil and turn down the edges to seal them.

Bake 350 for 1 1/2 hour. Remove the pan from the oven and carefully remove the foil. Sprinkle the Fritos on top of the dish. Sprinkle the cheese on top. Do not cover. Return the dish to the oven and bake 10 minutes until the cheese has melted.

Remove from the oven and let sit for 10 minutes before serving.

Servie with sour cream and guacamole on the side if desired.