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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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A creamy, spicy(but not too spicy!), Mexican chicken casserole! My family loves it and requests it often! I serve it with a green salad tossed with fresh avocadoes. Note: cooking time includes cooking chicken. Ingredients:
3 large chicken breasts (shredded) |
2 (10 1/2 ounce) cans cream of chicken soup |
2 cups sour cream |
2 (4 ounce) cans diced green chili peppers (choose desired level of spiciness) |
2 cups grated cheddar cheese |
16 corn tortillas |
Directions:
1. Cook and shred chicken. Set aside.
2. Tear 8 tortillas into bite-sized pieces.
3. Layer into bottom of 13x9 glass pan.
4. Layer chicken, then cream of chicken soup, sour cream, chiles, then the rest of the 8 tortillas(torn up).
5. Cover with foil and bake at 350 degrees for 1 hour.
6. Sprinkle with cheese and broil till golden and bubbly!
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