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Mexican Chicken "Hot Dish" Recipe

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This recipe for Mexican Chicken "Hot Dish" is from The Lydell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Corn tortillas
Chicken Breasts, cut into cubes
2 large cans whole green chilis
2 cups chicken broth
1 large can cream of chicken soup
salt and pepper
oil
2 cups cheddar cheese, shredded
1 cup pepper jack cheese, shredded
2 tbs Mexican oregano
2 tbs chili powder
2 tbs cumin
sour cream
Directions:
Directions:
Preheat oven to 350º
On the stove heat a large nonstick pan over medium high heat. Coat bottom with olive oil. Fry tortillas approximately 30 seconds per side, until warm and pliable. Place them on a paper towel to drain off oil and cool while finishing tortillas. You want to cook enough to line your baking dish on the bottom and up the sides with some overlap.
In a large glass baking dish, arrange the tortillas as described. In a bowl, toss the cubed chicken with salt and pepper, and remaining spices. Spread the chicken in the pan. Pour the cream of chicken soup over the chicken. Top with 1/2 of the cheeses. Next, cover with a layer of the whole green chilis. I open them up, so they lay flat. Cover with the remaining cheese. Pour the broth over the top. Bake in the oven for about 40 minutes until the top is golden brown and the dish is bubbly hot. Serve with sour cream and hot sauce.
Personal Notes:
Personal Notes:
Very easy dish to throw together last minute, and it really is very good. I love the crispy tortillas on the bottom! A great contrast of textures and flavors.

 

 

 

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