4 chicken breasts
4 oz can diced green chilis
dash oregano
1/2 tsp chili powder
1/4 lb Monterey jack cheese, shredded
3/4 lb mild cheddar cheese, shredded
1 pkg corn tortillas
2 cans cream of chicken soup
1 onion, diced
1/4 tsp cumin
dash garlic powder
Mix together soup, chilies, onion, and spices. Fold in chicken. Pour a little sauce in bottom of 9x13" pan. Tear 1/2 of corn tortillas into bite sized pieces and put on top of sauce in pan. Then spoon half of the sauce mixture on top of tortillas. Sprinkle half cheese on top of sauce mix and repeat layers. Bake at 375 degrees for 30 minutes. Garnish with lettuce, tomato, avocado, and sour cream.
Source: Cheryl Everett
4 oz can diced green chilis
dash oregano
1/2 tsp chili powder
1/4 lb Monterey jack cheese, shredded
3/4 lb mild cheddar cheese, shredded
1 pkg corn tortillas
2 cans cream of chicken soup
1 onion, diced
1/4 tsp cumin
dash garlic powder
Mix together soup, chilies, onion, and spices. Fold in chicken. Pour a little sauce in bottom of 9x13" pan. Tear 1/2 of corn tortillas into bite sized pieces and put on top of sauce in pan. Then spoon half of the sauce mixture on top of tortillas. Sprinkle half cheese on top of sauce mix and repeat layers. Bake at 375 degrees for 30 minutes. Garnish with lettuce, tomato, avocado, and sour cream.
Source: Cheryl Everett
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