This recipe is actually Chicken Enchilada's with a twist. I like it better than the traditional because the tortilla's don't take over the casserole. I created it with Stephanie in mind - hoping someday she will try it.
Chicken Chilada's
10 chicken breast tenderloins - cooked and largely chopped
1 can cream of chicken soup
1/2 soup can of milk
1 cup sour cream
3/4 cup favorite shredded cheese (ours is Colby and Monterey Jack)
1/2 of a 4 oz can diced green chilies (the rest can be frozen)
4-5 flour tortilla's
1 cup additional shredded cheese
Mix soup, milk, sour cream, 3/4 cup cheese, and green chilies in large bowl. Set aside.
Spray a large casserole dish with PAM.
Spread a small layer of the soup mix to the bottom (about 1/4 cup).
Cut or tear two tortilla's and cover the bottom of the dish.
Add the chopped chicken, spreading evenly.
Cover with most of the soup mix - saving approx 1/3 cup for the top.
Layer the rest of the tortilla's on top.
Lightly spread the rest of the soup mix on top.
Bake at 350°for 30 min or until bubbly. Sprinkle 1 cup of shredded cheese on top and let
melt. Enjoy! Serves 4.
I was going to take a picture but we ate it all!
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2 comments:
I'm commenting on my own post. How funny. Just a side note: 10 chicken tenderloins would be equal to approx 4 large chicken breasts.
I'll comment! Sounds tasty. Keep the recipes coming!
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