by Linda Houston
2 cup Chicken meat, cooked and separated from bones
1 pkg Tortilla Chips
1½ cup Chicken Broth
1 can Ortega Green Chilies, diced
1 cup Sour Cream
1 can El Patio Sauce (8 oz)
1 cup yellow Onion, diced
1 can Cream of Chicken Soup
2 cup Monterey Jack Cheese, grated
Add Salt & Pepper to taste
In 9"x13" baking dish, spread a layer of tortilla chips on the bottom. Next, add a layer of chicken meat. Set aside.
In medium bowl; combine the following ingredients: Chicken broth, chilies; sour cream; El-Patio sauce; chopped onion; Cream of Chicken Soup; salt; and Jack Cheese. Mix well, and spread a layer of this mixture over the top of the layer of chicken meat. Sprinkle top with additional Tortilla Chips. You are welcome to be creative in your presentation.
Bake uncovered in a 350º oven for 45 mins.
6-8 servings
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