Recipe: Sandra Day O'Connor's Cream Taco Casserole (using cooked chicken or turkey)

SANDRA DAY O'CONNOR'S CREAM TACO CASSEROLE

1 dozen corn tortillas
2 tablespoons corn oil
1 onion, finely chopped
1 1/2 cups half and half
1 (4 ounce) can green chiles, diced
1/2 cup taco sauce
butter
3 cups cooked chicken, diced (or cooked turkey)
2 cups Cheddar cheese, grated

Preheat oven to 350 degrees F. Butter a 2-quart casserole.

Dip tortillas in hot oil to soften. Drain and cool on paper towels. Salt tortillas and tear into quarters. Set aside.

Saute chopped onion in remaining oil.

Add the half and half and stir over low heat 5 minutes (skim milk will never give the desired satiny sauce).

Add chiles and taco sauce and stir to blend. Lay in the prepared casserole the torn tortillas, chicken, sauce, and cheese, in that order.

Bake, uncovered, about 45 minutes at 350 degrees F.

Servings: 6
Source: The Arizona Highways Heritage Cookbook