This is a quick and easy weekday favorite. I hope you enjoy!
Melt butter in a skillet over medium heat. Sauté onions and green chilies in skillet about 5 minutes until translucent. Add chili powder and diced chicken to skillet. Heat until warm. Set aside.
In a small bowl, mix sour cream and cream chicken soup.
Grate cheese.
Add 4 tortillas to the bottom of the 9 x 13 pan. Add ½ chicken mixture.
Add ½ grated cheese.
Add ½ soup mixture.
Add 4 more tortillas. Add remaining chicken mixture. Add remaining soup mixture. Add remaining cheese.
Bake in oven for 25 minutes until hot and bubbly.
Serve with refried beans and salad. G momma always wants tortillas with Mexican food. Here is our quick and easy way to jazz up store bought tortillas. Just place them on a griddle and heat on high until they start to bubble, flip and serve warm. Its so easy my kids make them supervised.
Ingredients
2 T butter
½ c cup onion, diced
1 can diced green chilies
1 t chili powder
2 cups chicken breasts, cooked
½ cup sour cream
1 can cream of chicken soup
8 tortillas
8 oz pepper jack cheese, shredded
Directions
Preheat oven to 350 degrees F. Spray a 9x 13 pan with Pam.
Melt butter in a skillet over medium heat. Sauté onions and green chilies in skillet about 5 minutes until translucent. Add chili powder and diced chicken to skillet. Heat until warm. Set aside.
In a small bowl, mix sour cream and cream chicken soup.
Grate cheese.
Add 4 tortillas to the bottom of the 9 x 13 pan. Add ½ chicken mixture. Add ½ soup mixture. Add ½ grated cheese. Add 4 more tortillas. Add remaining chicken mixture. Add remaining soup mixture. Add remaining cheese.
Bake in oven for 25 minutes until hot and bubbly.
Serve with refried beans and salad.
Hi Autum! Thanks for sending me the links to your blogs. They're both wonderful and I can't wait to try some of your recipes. Looks delicious! I really like the receipt index page.
ReplyDeleteSherri