This is another family recipe my Aunt Heather was generous to pass on. Yay!
3 chicken breasts, cooked and shredded
2 cups roasted, peeled & chopped New Mexico green chilies
1 26 oz. can cream of chicken soup
Milk, per directions on soup can
2 cups shredded cheese - I'd use pepper jack
1/4 cup onion, chopped
10-15 corn tortillas, torn into quarters
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
Preheat oven to 350 degrees. Combine chicken, cream of chicken soup, milk, New Mexico green chile, salt, pepper, and garlic powder in a saucepan. Bring to a boil and stir. Remove from heat. In a 13" x 9" glass pan layer corn tortillas, chicken sauce and cheese. Add onions to middle layer. Cover with foil and bake for 20 minutes. Uncover and bake an additional 20 minutes or until casserole begins to pull away from side of pan.
No comments:
Post a Comment