Prep Time: 1 hours
Cook Time: 30 minutes
Ingredients:
- 6-7 chicken breasts cooked, remove skin and shredded
- vegetable oil
- approx 1 pkg of corn tortillas-or about 12-14
- 2 cans of cream of chicken soup
- 2 cans of cream of celery soup
- 1/2 cup of chicken stock
- 2 cans of green chiles-chopped
- shredded cheddar cheese
- 1/2 cup of salsa or picante sauce
- sour cream
- salt and pepper
Preparation:
Boil chicken breast in salted water; cook until no longer pink inside. Cool, then shred.In a pan combine the soups, chicken stock, chopped green chilies, salt and pepper.
Heat a skillet with oil and place the tortillas in the hot oil for just a few seconds until they are soft. Drain on a paper towel.
Take a large baking casserole dish and place a layer of tortillas in the bottom. Top with a layer of chicken, then soup mix, then shredded cheddar cheese and repeat the layers. On the top layer cover with cheddar cheese, dollop sour cream in each corner and in the center a spoonful of picante sauce or salsa.
Bake for about 20-30 minutes in a 350 oven or until it is all bubbly and the cheese is melted.
You can choose the "hotness" of your chilis; for a casserole I always go mild, and the same with the picante sauce. Everyone I know loves this dish. It sounds difficult but it really isn't and it is so good. - MarshaSue, forum member