Spray 9x13 pan
with Pam and preheat oven 350
10-15
tortillas
1 fryer or
4-6 breasts
½ cup
chopped onion
1 can
chicken broth
1 can cream
of chicken soup
1 can cream
of mushroom soup
1 10oz can
Rotel
¼ c chopped
green chiles (1 can) I use 2 cans
1 c grated
sharp cheddar cheese
Boil, debone
and chop chicken. Dip tortillas in
chicken broth. Line pan with tortillas, cutting some in half to fit sides of
pan. Mix ½ the cheese and all other ingredients. Bake 350 for 45min. Cover top
with remaining cheese and return to oven to melt cheese.
When you say to mix half the cheese and "all other ingredients," do you include the chicken broth in the all other ingredients? Or is that just for dipping the tortillas in?
ReplyDeleteI made this for the first time last night and it was REALLY GOOD!!! I added some chopped green onions because we had them already and I didn't want them going bad. I think it added a nice flavor. And I probably added extra green chili--we get our diced green chili in big jars instead of cans so I just put spoonfuls in the mixture. I don't know how it compared to a can ful. I also used 2 lbs. of already shredded Del Real white chicken meat that Tom had bought from Costco. That was the whole reason I made this recipe, I didn't know what else to do with the chicken. :) And I used low-carb wheat tortillas. One thing Sandi forgot to type in the recipe is that this is supposed to be two layers-one layer tortillas then chicken/soup mixture then another layer of tortillas then chicken/soup mixture. I called her after dinner asking her why she used so many tortillas because it doesn't take anywhere near that many to line the bottom of the pan! Needless to say, I had only one very thin layer of tortillas and one very thick layer of chicken/soup mixture. LOL But it was very, very good. Definitely a keeper.
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