- 8
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Ingredients
- 5 or 6 chicken breasts
- 12 corn tortillas
- 1 can (4 ounces) green chilies, diced
- 1 lb cheddar or jack cheese, grated
- 2 cans cream of chicken soup
- 1 medium yellow onion, minced
- 1 cup sour cream (may use low fat)
Preparation
Step 1
Steam chicken breasts in water until done. Cut boned chicken into bite-size pieces. Slice tortillas into 1-2 inch squares. Combine soup, onion, chilies, sour cream, and cheese in a large bowl. Stir well. Stir in tortilla pieces and chicken pieces.
Arrange in a 13 x 9 inch baking dish. cover with foil, dull side up. Refigerate 2-3 hours or overnight before baking for best results.
Bake at 325 degrees approximately one hour, removing foil for last 20 minutes.