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.
