S
stefen
Guest
1/2 Onion, chopped
3 Garlic Cloves, chopped
1 Can Cream of Chicken Soup (or Cream of Mushroom Soup)
1 c. Chicken Broth
2 cans Chopped Chilies (4.5 Oz cans)
16 Oz Grated Cheddar cheese
6 Chicken Thighs, cooked and deboned (or 3 Breasts)
16 Corn Tortillas (fresh) cut into quarters
Fry Onions, Chilies and Garlic together in the Butter or Olive oil. Add soups and broth. Set aside.
Butter sides and bottom of casserole dish.
Add a layer of Tortillas, a layer of Onions, Chili and Garlic sauce, on the bottom of a deep casserole dish.
Then add a layer of Chicken and then Cheese. Continue with layering tortillas, sauce, chicken and cheese until the casserole is filled.
Cover with foil and bake for 30 minutes at 350 degrees.
Uncover and sprinkle top with more cheese and bake another 5 to 10 minutes.
3 Garlic Cloves, chopped
1 Can Cream of Chicken Soup (or Cream of Mushroom Soup)
1 c. Chicken Broth
2 cans Chopped Chilies (4.5 Oz cans)
16 Oz Grated Cheddar cheese
6 Chicken Thighs, cooked and deboned (or 3 Breasts)
16 Corn Tortillas (fresh) cut into quarters
Fry Onions, Chilies and Garlic together in the Butter or Olive oil. Add soups and broth. Set aside.
Butter sides and bottom of casserole dish.
Add a layer of Tortillas, a layer of Onions, Chili and Garlic sauce, on the bottom of a deep casserole dish.
Then add a layer of Chicken and then Cheese. Continue with layering tortillas, sauce, chicken and cheese until the casserole is filled.
Cover with foil and bake for 30 minutes at 350 degrees.
Uncover and sprinkle top with more cheese and bake another 5 to 10 minutes.
