4.5/5
(53 Votes)
Ingredients
- (Chicken Version)
- 1 large onion, finely chopped
- 1 bunch of green onions, chopped
- 2 celery ribs, finely chopped (optional)
- 1 medium green peppers, finely chopped
- 1 medium sweet red pepper, finely chopped
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- 1 (4oz) can chopped green chilies
- 3 cups cubed cooked chicken breast
- 1 can (10-3/4 ounces) cream of celery soup, undiluted
- 1 can (10-3/4 ounces) cream of chicken soup, undiluted
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 (14 ounce) can of corn
- 1 tablespoon chili powder
- 12 corn tortillas (6 inches), cut into 1-inch strips
- (*you can substitute flour tortillas here if you prefer.)
- 2 cups (8 ounces) shredded cheese, divided
Preparation
Step 1
1. In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes, chili powder and corn.
2. Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers, ending with cheese. Sprinkle green onions on top.
3. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.