While there is no red sauce, this casserole is definitely a favorite of my husband's.
2-3 cups cooked chicken pieces (I usually use breasts, but thighs would be equally delicious)
1 package flour tortillas (12)
1 diced onion
1 package cheddar jack cheese
2 cans cream of chicken soup
1/2 cup milk (optional depending on how "creamy" you want it)
1 carton (16 oz) sour cream
1 can diced green chiles
1 can diced jalapenos
Mix soup, milk, and sour cream in a small bowl. Mix chicken, chiles, jalapenos, and onion in a separate bowl. I usually mix 2 spoonfuls of the sauce in with the chicken mixture. Make 2 layers of tortillas, chicken mixture, and cheese in a greased 9x13. Pour the remaining sauce over the top, covering the whole casserole. Bake at 350 for 30 minutes or until hot and bubbly.
This casserole will serve approximately 8 people, so I have been known to cut it in half. I use the smaller tortillas and they are perfect for my round Corningware baking dishes. I also find it easy to throw all of my first ingredients into a food chopper or processor. This gives it a really good texture. Otherwise you may need to shred the chicken.
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