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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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I got this from a co-worker named Charlotte about 15 years ago. She brought it to a potluck and I LOVED it! Mmm, comfort food. I know it's really unhealthy...it may work with lowfat options. Ingredients:
4 chicken breasts |
water, to cover |
celery, chopped (for flavor) |
onion, chopped (for flavor) |
1 (10 3/4 ounce) can cream of chicken soup |
1 (10 3/4 ounce) can cream of mushroom soup |
3/4 cup milk |
2 cups sour cream |
12 corn tortillas |
1 (7 ounce) can diced mild green chilies, drained |
1 (7 ounce) can salsa verde |
1 1/2 lbs cheddar cheese, grated (more to top) |
salt, to taste |
pepper, to taste |
Directions:
1. Cook chicken in a pot with just enough water to cover, or in a crockpot, with celery and onions to flavor, until tender.
2. Preheat oven to 325°F.
3. Remove chicken from broth. (Reserve broth).
4. Skin chicken and cut into bite sized pieces.
5. Combine soups, milk and sour cream.
6. Cut the tortillas into 1-inch strips, and dip into reserved chicken broth.
7. In a 13x9 baking dish layer: tortilla strips, soup mix, chilies, salsa, cheese and chicken. 2-3 layers. Top with more cheese.
8. Bake 1 hour or more until hot and bubbly.
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