0/5
(0 Votes)
Ingredients
- 3 cups cooked chicken pieces (about 1-1/4 pounds)
- 2 cans cream of chicken soup
- 1 (8 oz.) pkg. sour cream
- 1 small can chopped green chilies
- 1 small can sliced black olives
- 2 cups shredded Mexican cheese
- 1/4 tsp. garlic powder
- 1/2 cup chopped green onion
- 8-10 large flour tortillas, cut into small squares
- Salsa
Preparation
Step 1
Season chicken lightly and cook. Mix soup, sour cream, green chillies, olives, cheese, garlic powder, and onion in a bowl.
Add cooked chicken.
Cut tortillas into small squares, 3 at a time. Save the squares in three equal piles.
Spray 9x13 inch pan. Assemble like you do lasagna; tortillas, then mixture, then tortillas, etc.
The mixture spreads best if you use a rubber spatula.
Bake covered at 350 degrees for 40 minutes or until bubbling.
Uncover and bake another five minutes to brown top.
Let sit 5 minutes, then cut into serving sizes.
Serve with salsa. May be frozen to bake later.