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Ingredients
- 2 cups shredded deli-roasted chicken
- 1 tablespoon lime juice
- 1-1/2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 small onion chopped
- 2 garlic cloves chopped
- 1 tablespoon vegetable oil
- 1 (16 oz.) jar salsa
- 1 (15 oz.) can chili with beans
- 1 (4.5 oz.) can chopped green chilies
- 9 (6 inch) flour tortillas
- 1 (8 oz.) package shredded Mexican four cheese blend
Preparation
Step 1
Combine first 5 ingredients, let stand 5 minutes. Set aside. Saute onion and garlic in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until tender. Add salsa, chili, and green chilies, reduce heat and simmer 3-4 minutes. Line bottom of 11x7” baking dish with 3 tortillas, layer with one-half chili mixture, one half chicken mixture, and one-third cheese. Repeat layers, top with remaining tortillas. Sprinkle remaining cheese on top. Bake at 350 degrees for 25-30 minutes, let stand 5-10 minutes before serving.