Ingredients
- 3 large chicken breasts cooked and shredded (I boil mine with salt and garlic powder)
- Lot’s of Mexican blend shredded cheese, or cheddar (at least 8 oz or more)
- 12 About 12 small corn tortillas
- 1- 8 oz. or 2- 4 oz. can green chilies
- 2 cups sour cream, or 1 1/2 cups sour cream and one 8 oz. softened pkg cream cheese
- 2- 10 oz cans Cream of Chicken Soup
- 2 Tbs. Chili Powder
- 2 Tsp. Ground Cumin (you could substitute the chili powder and cumin with the equivalent amount of Taco Seasoning)
Preparation
Step 1
Preheat oven to 375 degrees. Combine sour cream (and cream cheese if desired), cream of chicken soup, chili powder, cumin, green chilies, and two handfuls of cheese in a large bowl and combine well. Fold in the shredded chicken.
Spray a 9×13″ pan with non stick spray
Add a tiny amount of the creamy chicken mixture to the bottom of the pan just to be sure the tortillas don’t stick.
Add 3 tortillas to the bottom of the pan pushed to the long side of the pan. Break 2 tortillas in half and place on the side of the pan where it’s not covered by tortillas. You’ll only need to use 3 half pieces for this so save the other half for a different layer.
Add 1/3 of the cream chicken mixture and spread evenly over the tortillas.
Repeat the layering process with tortillas and chicken mixture ending with the creamy chicken mixture on top. (You’ll only have 2 layers of tortillas with the creamy chicken mixture on top of it all)
Top with another 2 handfuls of cheese (or more if you want it more yummy!)
Sprinkle lightly with Chili Powder
Bake at 375 for about 30 minutes or until center is bubbling
Garnish with Cilantro, Hot Sauce and Sour Cream if desired. But it’s definitely not needed.