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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is a very yummy and easy chicken casserole! I usually cook the chicken in the crockpot with salt and pepper and a can of cream of chicken soup beforehand then it is all shredded and ready to use. Ingredients:
5 cooked boneless skinless chicken breasts (cubed or shredded) |
7 ounces tomato sauce (el pato) |
7 ounces jalapeno salsa (el pato) |
4 ounces green chilies |
1 large onion, chopped |
2 cups monterey jack and cheddar cheese blend (shredded) |
8 ounces sour cream |
salt & pepper |
13 ounces tortilla chips |
Directions:
1. Preheat the oven to 350 degrees.
2. Mix chicken with all ingredients, except the tortilla chips.
3. Generously grease a 9x13-inch baking dish.
4. Crumble the bag of chips.
5. Stir 3/4 of the chips into the chicken mixture.
6. Spread mixture into baking dish, and sprinkle remaining chips over top.
7. Bake for 40 minute.
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