Less than $4.5o home made Mexican Chicken Casserole

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Andrea Albright Featured on Health and Fitness Jan. 2015
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Posted By Kyle J. Norton
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

The $5 takeout cookbook (Good, cheap food for when you want to eat in) by Rhonda Lauret Parkinson, Margaret Kaeter, Belinda Hulin, and Jennifer Malott Kotylo, published by Adam media, Avon, Massachusetts.


Serves 3. Total cost: $4.13

2 boneless, skinless chicken breast
1/2 small onion
6 flour tortillas
3/4 cup grated Cheddar cheese
5 1/2 ounces cream of mushroom condensed soup
5 1/2 ounces cream of chicken condensed soup
1/2 cup sour cream.
1/4 cup canned chopped jalapeno pepper, drained (or 4 fresh jalapenos)
1/2 cup tomato salsa

Serve over a bed of lettuce with fresh Tostadas
 1. Preheat oven to 350 degree F
2. Cut the chicken into 1 inch-cube. Peel the onion and grate using the fine side of a vegetable grater. Tear tortillas in to eight.
3. Combine onion, cheese, soups, sour cream and jalapenos in a medium-sized bowl. Make layers in a casserole dish using 1/3 of the flour tortallas, soup mixture, chicken, then salsa. Preheat twice, in that order.
4. Cover and bake for 2 hours.

For other Healthy Kid loved recipes http://kylejnorton.blogspot.ca/p/recipes.html

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