Ingredients: |
Ingredients: 3 large chicken breast, cooked and shredded
8 oz (or more) Mexican blend shredded cheese
1 (8-ounce) Can green chilies
2 cups sour cream, Or 1 ½ cup sour cream and 1 (8-ounce) package cream cheese, softened
2 (10-Ounce) cans cream chicken soup
2 Tbsp. chili powder
2 Tbsp. ground cumin
You could substitute the chili powder and cumin with the equivalent amount of Taco seasoning.
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Directions: |
Directions:1. Preheat the oven to 375ºF. combine sour cream (and cream cheese, if desired), creamy chicken soup, chili powder, and cumin (or Taco seasoning, if desired), green chilies, and two handfuls of cheese in a large bowl, combining well. Then fold in the chicken.
2. Spray a 9 x 13-inch pan with nonstick spray do you add a very small amount of the creamy chicken mixture to the bottom of the pan just to be sure the tortillas don't stick.
3. Add 3 tortillas to the bottom of the pan, push to the long side of the pan. Break 2 tortillas in half and place them on the sides of the pan where it is not covered by tortillas. You'll only need to use three half-pieces for this, So save the other half for a different layer.
4. Add 1/3 of the creamy chicken mixture and spread evenly over the tortillas.
5. Repeat layering pieces of tortillas and chicken mixture and even with the creamy chicken mixture on top. (You only have two layers of tortillas with the creamy chicken mixture on top of it all).
6. Top with another two handfuls of cheese. Sprinkle lightly with chili powder.
bake for about 30 minutes or until the center is bubbling |
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