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Ingredients
- 4 -5 chicken breasts
- 1 (10 1/2 oz) can cream of mushroom soup
- 1 (10 1/2 oz) can cream of chicken soup
- 1/3 cup milk
- 1 cup sour cream
- 1/2 cup chopped onion
- 1/2 cup chicken broth
- 1 (4 oz) can diced green chilies (optional)
- 3/4 lb (about 12 ounces) monterey jack cheese, shredded
- 4 -5 corn tortillas, sliced into 1-inch strips
- 1/4 cup ripe olives (optional)
Details
Servings 6
Cooking time 90mins
Adapted from recipeofhealth.com
Preparation
Step 1
Cook chicken breasts using your favorite method. (Loyanne baked with olive oil, garlic, salt and pepper).
Cover and bake in a 350 oven until done.
Remove skin and bone from chicken breasts when cool enough to handle.
Cut into medium bite size pieces.
Combine soups, sour cream, onion, broth and milk.
Spread about 1/3 of the soup mixture over the bottom of a casserole dish.
Top with 1/2 of the tortilla strips, 1/2 of the chicken, 1/2 of the chilies and 1/2 of the cheese.
Spread about another 1/3 of the soup mixture over this layer.
Repeat with remaining tortilla strips, chicken and chilies.
Top with the rest of the soup mixture and last half of the cheese.
If using, sprinkle with some sliced ripe olives.
Bake, uncovered in a 350 oven for approximately 45 minutes (or until hot and bubbly).
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