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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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A simple dump it all in together recipe. You can use chicken breasts, or, for more flavor, a whole boned chicken. I bone the chicken a day ahead to save prep time on cooking day. The canned green chilies are very mild. This freezes beautifully. Wonderful pot luck dish. Ingredients:
2 (10 3/4 ounce) cans cream of chicken soup |
1 cooked and boneless chicken, cut into bite size pieces (reserve some broth.) |
2 (3 ounce) cans chopped green chilies |
12 corn tortillas, torn in bite sized pieces |
1 lb grated cheddar cheese |
1 medium chopped onion |
butter |
Directions:
1. Boil whole chicken until meat falls off bone.
2. Bone chicken. Reserve broth.
3. Cook chopped onions in butter until translucent.
4. Mix all ingredients in large bowl, adding enough broth to moisten. I usually add about 1/2 cup.
5. Bake in 13x9-inch pan at 350°F for 45 minutes.
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