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Prep Time: 8 Minutes Cook Time: 37 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a delicious Tex-Mex treat that is easy, and packed with flavor. It also freezes well if you want to save it for later. Ingredients:
4 cups chopped cooked chicken |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cream of chicken soup |
1 (15 1/4 ounce) can whole kernel corn, drained |
1 (10 ounce) can rotel, undrained |
1 (15 ounce) can black beans, drained |
4 ounces cream cheese, softened |
1 teaspoon chili powder |
1/4 teaspoon garlic powder |
12 (6 inch) corn tortillas, cut into strips |
3 -4 cups shredded monterey jack cheese |
1 large tomato, chopped |
1/2 cup sour cream |
1/4 cup chopped fresh cilantro |
Directions:
1. Combine first 10 ingredients in a large bowl, stir well.
2. Place half of tortilla strips in a lightly greased 9x13 baking dish.
3. Top with half the chicken mixture, then sprinkle with half the cheese.
4. Repeat layers.
5. Bake uncovered at 350 for 40-45 minutes.
6. Serve with chopped tomato, sour cream, and cilantro.
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