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“roasting chicken” and “stuffing chickens.” They are a little bit older (around 10 weeks) and, therefore, are bigger birds, weighing between five and seven pounds. Roasters are just as tender as broilers but have more meat in proportion to bone than broilers. They are usually sold as whole birds to be cooked whole or can be cut into pieces for frying at home.
Most everyone has a favorite recipe for chicken. But if you are looking for something a little different, try this zesty recipe that has a South-of-the Border flavor.
Chicken Tortilla Casserole
Vegetable Oil 1 package (9 oz.) frozen corn tortillas, thawed 2/3 cup chopped onion 2 small garlic cloves, minced 1/4 cup butter or margarine 1 can (10 oz.) tomatoes and green chiles 1 can (8 oz.) whole tomatoes, undrained and chopped 1 teaspoon chili powder 2 cups chopped cooked chicken 4 cups shredded Monterey Jack cheese 1 can (4 oz.) chopped green chiles 1 carton (8 oz.) dairy sour cream
Heat 1/8 inch oil in large skillet. Cook tortillas in hot oil, 3 to 5 seconds on each side; drain on paper towel. Add more oil as necessary. Tear each tortilla into 4 pieces and set aside. Saute onion and garlic in butter until tender. Add tomatoes and chiles, chopped tomatoes and chili powder. Bring to boil, then reduce heat and simmer 10 to 15 minutes. Spread tortillas in 13 x 9 inch baking dish. Pour tomato sauce over tortillas; arrange chicken over sauce and top with cheese and green chiles. Bake at 350 degrees F for 20 minutes or until hot and bubbly. Serve with dollops of sour cream. Makes: 6 to 8 servings.
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