*Ingredients:
½ c sour cream
1 can condensed cream of chicken
1 can chopped green chilies
2 t onion powder
1 t garlic powder Salt / pepper to taste
4 c shredded chicken
2 c mixed Mexican cheese
12 corn tortillas
*Instructions:
FIRST STEP:
Shred 4 cups chicken, skinless, just meat
Preheat the oven to 350
*SECOND STEP:
Using a 9×9 baking dish, lightly spray with cooking oil
Lay out 6 corn tortillas as the bottom layer
THIRD STEP:
In mixing bowl, blend condensed cream chicken soup, sour cream, green chiles, milk, onion powder, salt, pepper also garlic powder. Blend well
Place a layer of shredded chicken on the tortillas
FOURTH STEP:
Pour and spread half of the soup mix over the chicken
Sprinkle half of the Mexican Blend shredded cheese over the soup mixture
FIFTH STEP:
Place the remaining 6 corn tortillas on the cheese,Divide the remaining shredded chicken among the tortillas
STEP SIX:
Spread the rest of the soup mixture over the chicken
Sprinkle 1 cup Mexican Blend shredded cheese over soup mixture
STEP SEVEN:
Bake for 40 minutes or until top layer of cheese is hot and bubbly and lightly browned
Remove from the oven and let rest for 20 minutes
STEP EIGHT:
Garnish the top with freshly chopped green onions, if you like
Serve with refried beans and Mexican rice
Enjoy!
