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Ingredients
- 2 C. Monterrey Jack cheese, grated
- 4-5 flour tortillas
- 3-4 chicken breast, that has been
- boned, skinned, and trimmed of fat
- 1 T. olive oil
- 1 large onion, diced
- 1 T. jalapeno pepper, minced
- 1 tea. garlic, minced
- 1 can cream of chicken soup
- 1 C. sour cream
- ●Sauté chicken breast in olive oil. Set aside to cool. Pull apart in bite size pieces when cool.
- ●Sauté onion, pepper, and garlic and set aside. Add soup and sour cream to onion, pepper, and garlic mixture.
- ●Spray a l ½ quart casserole dish with non-stick oil.
- ●Tear tortillas in pieces and layer on the bottom of the dish. Then, add ½ of the chicken. Spread ½ of the sauce over the chicken. Add ½ of the grated cheese.
- ●Repeat the layers of chicken, sauce, and cheese.
- ●Bake at 350 F. for 45 min. or until bubbling and turning golden.
- ●Serve with salsa if desired.
Details
Servings 4
Preparation
Step 1
●Note: This can be made with low fat cream of chicken soup and sour cream to help trim the fat.
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