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Ingredients
- 1 whole chicken or 2 lbs. of chicken breast (my modification)
- 1 can cream of mushroom soup
- 1 pint of sour cream
- 1 can (4 oz.) of chopped mild green chiles (I use medium or half mild/half hot)
- 5 to 6 oz. mild cheddar cheese
- Bunch small green onions or scallions (optional)
- 6 corn tortillas
Details
Preparation
Step 1
1.) Combine soup, sour cream, and green chiles in a soup pan.
2.) Bake the chicken separately, remove the best meat, and chop it up
in bite sized pieces.
3.) It takes at least 1 hour at 350 degrees to bake a whole chicken. Cover it to keep from
splattering while baking.. You can cook this the night before & let it
cool before pulling the meat off the bones.
4.) Combine the chopped chicken, soup, and sour cream in a pot and
heat it on the stove at low heat (just to blend)
5.) Dip the tortillas in hot oil (any kind of vegetable or olive oil) .
to soften (just a few seconds), then allow to drain on a paper towel,
then cut into triangles the size of a tortilla chip.
6.) Layer the tortilla pieces with chicken, sour cream mixture, etc., in a 9 by 13 dish.
7.) Sprinkle with lots of grated cheese, and chopped green onions .
8.) Cook uncovered at 350 degrees for about 20 minutes.
9.) Can be prepared ahead of time & refrigerated a day before heating
and eating.
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