Chicken, corn tortillas, and green chilies combine to create a comforting casserole the whole family will love.
- 3-5 chicken breasts, boneless, skinless
- 1 medium onion, chopped
- 3 TBSP margarine
- 1 10 oz can cream of chicken soup
- 1 10 oz can cream of mushroom soup
- 1¾ cup chopped green chile, drained
- 1 can of diced green chilies
- ½ cup chicken broth
- 1 package corn tortillas (12)
- 1 lb cheese, grated pepper jack cheese
- Pico de Gallo Salsa From Mi Tapitio Grocery Stores
Preheat oven to 325 F
Boil the Chicken. While chicken is boiling, Saute onion in margarine until slightly soft. Combine onion with soups, chile, broth & stir. Cut 1/2 tortillas into small pieces and cover the bottom of a 9 x 13 pan. Spread ½ the chicken over the tortilla pieces, then ½ the sauce, and ½ the cheese. Repeat layers.
Bake 30-40 min until very hot, bubbly and slightly browned. Layer the pico de gallo on top to serve or serve as a garnish.
Wow, this sounds absolutely wonderful. I can't wait to give it a try. Sounds do easy to make.
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