Description:

A Mexican style chicken casserole

Source:

Cherie Hoeppner

Serves/Makes:6

Ingredients

• 4 skinned boneless chicken breasts
• 1 dozen corn tortillas
• 1 large can ortega green chilis, chopped
• 1 onion, chopped
• 1/4 cup (60 ml) cooking oil
• 4 cans cream of chicken soup
• 1 soup can of milk
• 4 cups (950 ml) grated cheddar cheese
• 4 cups (950 ml) grated Jack cheese
• salt and pepper, to taste

Preparation

• Bake chicken breasts at 350 degrees (175 C.) until done (about 30 minutes).
• Cool chicken slightly, and cut into 2 inch pieces.
• On stovetop, combine chopped chilis, chopped onion, cooking oil, soup, and milk.
• Heat through and then stir in chicken.
• In 13 X 9 inch baking dish, spread small amount of soup mixture across bottom, just to coat.
• Tear tortillas into 2 inch wide strips and layer in bottom of pan to cover.
• Top with more soup mixture and 1/3 of cheese mixture.
• Repeat process twice, ending with cheese.
• Bake uncovered in 350 degree (175 C.) oven for 30 to 40 minutes.
• Let cool slightly, and cut into square servings.
• Top with sour cream.

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