3 cups Chicken Breast meat; cook, remove bones and cut into 1" cubes
1 package of Corn Tortillas; 12 count
2 cans (40oz) Chopped Green Chilies
½ cup fresh Tomatoes, diced
1 cup Chicken Broth
¼ tsp Ground Garlic Powder
1 pinch ground Oregano
1 can Cream of Mushroom Soup
1 small yellow Onion (diced)
1 can Cream of Chicken Soup
2 small cans Sliced Black Olives, drained
2 cups total: 50% Cheddar and 50% Monterey Jack cheese; grate and mix well
Line bottom of 9"x13" baking dish with fresh Tortillas, overlapping the ends. In a medium size bowl; combine chicken, chilies, chicken broth, both soups, garlic powder, oregano, and onion. Mix well and spread evenly over tortillas. Sprinkle half of the cheeses over top of chicken mixture, and repeat once. Top with diced tomatoes and sliced olives.
Bake in 350ยบ oven for 30 mins.
6-8 servings
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