Tempt My Tummy Tuesday... A Tex-Mex Christmas Eve

**Two participants for this week's TMTT (12/22) will be randomly chosen as winners of goody bags . It's a Christmas thank you for joining Lana and I, each Tuesday of the year. All the goody bag items are from Mary Engelbreit. There are recipe cards,a magnet with cooking tips, and a weekly planner list pad. I will announce the winners on Wednesday - 12/23. To enter, all you need to do is follow the blog carnival rules by linking up your post with my TMTT post, making sure to mention TMTT and linking back to my post.

Here is a recipe that would be great for a Tex-Mex Christmas Eve....

I made something new, last night, using what I could find in the freezer, pantry, and fridge. It turned out great. Sorry I did not snap a picture. I really wasn't sure how good it would be, and had not planned to share it for my TMTT post. However, it was great, tasting similar to my mother's King Ranch Chicken.

Mexican Chicken

3-4 large chicken breasts (I used skinless boneless.)
1 large onion, quartered
1 cup chicken broth (reserved after boiling chicken breasts)
salt, pepper, garlic powder to taste
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel diced tomatoes
2 cups shredded cheddar cheese
2 -3 cups corn tortilla chips (I used half Nacho Cheese Doritos, and half corn tortilla chips)

Boil chicken breasts with onion in a can of broth and water, or just water if you don't have the broth. Add the salt, pepper, and garlic powder. Make sure you add a little extra seasoning to the water if you are not using broth. You want lots of good flavor! Boil for about 20-25 minutes, or until they are thoroughly cooked and tender. Mix the soups, rotel, 1 cup grated cheese, and 1 cup broth in a bowl, adding the cooked onions to the mixture once chicken is done cooking. Tear the chicken into bite size pieces and set aside. Grease/prepare a 9x13 casserole dish. Preheat oven 350. Crumble the tortilla chips to cover the bottom of the dish with half your chips. Next layer the chicken over the chips. Evenly pour the soup mixture over the chicken. Crumble and layer the remaining tortilla chips over the soup mixture. Finally cover with the remaining cup of cheese. Bake, covered for 45 minutes at 350. Uncover and bake an additional 10 minutes to let the top brown a little.

Serve with a big bowl of guacamole, homemade salsa, chips, green salad, and maybe even a bowl of pinto beans if you have some. Or, try Lana's 7-layered Mexican dip!

This could be a great Christmas Eve dish. My family loves Mexican food on Christmas Eve. It is a tradition in our home, for as long as I can remember. What do you eat on Christmas Eve?

I pray you and your family have a blessed Christmas, remembering Christ is the true reason for all our celebration.