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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 5 |
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This is a dish that I love to make for potluck dinners. I never bring any leftovers home, though. Often, I get several requests for the recipe. You can make this several different ways. You can make it and layer with corn tortillas or chips and bake it or you can make the mixture, heat it up in a saucepan and spoon over nacho chips or Tostitos. Rotel Tomatoes are canned tomatoes with green chilies and can be bought now in a mild or original flavor. Can get spicy sometimes. The post a recipe will not let me put in using 2 cans of rotels if you want more spice and to stretch the recipe a little further. Ingredients:
1 1/2-2 lbs cooked chicken, cut up in small pieces |
2 (10 3/4 ounce) cans of any kind cream soup (i use cream of chicken) |
1 (10 ounce) rotel tomatoes (you can drain them if you want a less soupy mixture to spoon over tostitos or you can leave them und) |
1 onion, chopped (sometimes, i saute mine just a bit) |
1 (4 ounce) can green chilies, chopped (optional) |
1 tablespoon chili powder (can use more if you want it spicier) |
10 corn tortillas |
2 cups cheddar cheese (or as desired) |
Directions:
1. Mix all together except for cheese and corn tortillas. Layer starting with a little soup mixture on the bottom of a greased 9x13 pan. then continue alternating corn tortillas and soup mixture. End with soup mixture.
2. Bake 20 minutes at 350 or until bubbly and heated through.
3. Top with cheese and let melt.
4. Can top with sour cream on individual portions. This also cools the spiciness down a bit.
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