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Ingredients
- 4 boneless, skinless chicken breasts cut into 1 inch pieces
- 4 tablespoons butter
- 1 tablespoon minced garlic
- Cook chicken in butter and garlic and set aside.
Preparation
Step 1
Mix Together:
1 can Mexicorn, drained
1 can white hominy, drained
2 cans diced green chillies
1/2 cup chopped onions
1 teaspoon minced garlic
1 can cream of chicken soup
1 16 oz sour cream
salt, garlic and pepper to taste
Add chicken mixture and mix well.
12 white corn tortillas
3 cups shredded taco cheese
Cover bottom of a 9 x 13 casserole dish with 6 white corn tortillas. Rip tortillas as necessary to fit.
Spread half of the chicken mixture over the tortillas. Top with 1 1/2 cups of cheese. Repeat the tortillas, chicken mixture and top with remaining cheese.
Bake uncovered at 350 for 30 minutes or until bubbly. Serve hot and top with guacamole, sour cream, salsa and jalopenos.