A comforting layered casserole of corn tortillas, tender shredded chicken, Monterey Jack cheese, green chiles and salsa in a creamy sauce. Baked until hot and bubbly, this easy Southwestern-style dish is hearty, flavorful and perfect for a casual family dinner.
Servings: 6
Prep Time: 30
Cook Time: 45
Ingredients:
1/2 cup white onion, chopped
- Meat from one chicken, cooked and shredded
- 2 cans cream of chicken soup
- Milk (1 soup can)
- 7 ounce can of diced green chilies
- 1/2 cup Pace brand salsa
- 1 pound shredded jack cheese
- Tortillas
Instructions:
- Saute onion then add in the soup, milk, green chilies and salsa. Mix and heat gently.
- In a 9x13 baking pan you will create layers.
- Dip tortillas in the sauce and create a first layer in the baking pan. Top tortillas with a layer of chicken then add cheese. Repeat. You will have three layers of tortillas and two layers of chicken and cheese. Add a little cheese to the top layer.
- Bake 45 minutes at 350 degrees. Let cool slightly prior to serving.
Tip: Freezes well for left overs.
Source: Jayne Berg