One of my roommate's in college used to make this all the time. Matthew loves it since it has a spicy kick. Enjoy!
1 1/3 c. chicken broth
1 c. sour cream
3/4 tsp. salt
1/2 tsp. ground cumin
1 cup canned chopped green chiles, drained
1/2 tsp. black pepper
2 (10 1/2 oz.) cans condensed cream of chicken soup
1 garlic clove, minced
24 (6 in.) corn tortillas
4 c. shredded cooked chicken breast (approx. 1 lb.)
2 c. (8 oz.) finely shredded sharp cheddar cheese
Preheat oven to 350 degrees. Combine first 8 ingredients in large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat. Spread 1 c. soup mixture in a 13 x 9 in. baking dish coated with cooking spray. Arrange 6 tortillas (cut tortillas in half to arrange easier with flat edge against side of pan) over the soup mix and top with 1 c. chicken and 1/2 c. cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake for 30 minutes or until bubbly. Serves 12.
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2 comments:
zane LOVES anything with green chili sauce...so we will be trying this for sure! Thanks for sharing with us :)
This was definitely tasty when we had it at your house, Maria!
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