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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My husbands' recipe-he picked this up while living in New Mexico years ago. We have tried it numerous ways, swapping the tortillas for different flavors of Doritos. I serve this with beans and a salad. Ingredients:
2 chicken breasts |
1 (12 ounce) package soft tortillas |
1 (3 7/8 ounce) can black olives |
8 ounces sour cream |
2 cups shredded velveeta cheese |
1 (4 ounce) can green chilies, chopped |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (6 ounce) can white shoepeg corn |
1/4 onion, chopped |
1 tablespoon tony chachere's seasoning |
Directions:
1. Cut chicken into bite sized chunks, sauté onion spice and chicken for 5 minutes.
2. Add corn and soup and heat through till smooth and bubbly, remove from heat and set aside.
3. Line a 9x13 pan with tortillas, usually takes two.
4. Cover with one cup of sauce and sprinkle with 1/4 of cheese.
5. Repeat this step to make three layers.
6. Top the last layer of tortillas with remaining cheese.
7. Bake at 325 degrees for 10-15 minutes, letting cheese melt.
8. Let stand for 5 minutes.
9. Garnish with black olives and sour cream.
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