Sherry's Mexican Torta
| Yield: | 8 Servings |
| Categories: | Poultry, Stuffings |
| FREDDIE JOHNSON MDTF77A | ||
| 1 | tb | Oil (up to 2) |
| 1/2 | lg | Green pepper; chopped |
| 1/2 | lg | Red pepper; chopped |
| 4 | Cloves Garlic; minced (up to 5) | |
| 1 | md | Onion; chopped |
| 2 | Boneless chicken breast; cubed | |
| 1 1/2 | c | Picante sauce (mild; medium or hot) |
| 1 | cn | (15 oz) Kidney beans; rinsed and drained |
| 1 | cn | (14 oz) Italian or Mexican stewed tomatoes |
| 1 | cn | (14 oz) Whole kernel corn; drained |
| 1/4 | ts | Cinnamon |
| 12 | Corn tortillas (6") | |
| 2 | c | Monterey jack and/or Cheddar cheese |
| Divided into thirds | ||
| TOPPINGS | ||
| Optional: Sour cream; sliced avocado, sliced green onions |
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