Ingredients
- 4 cooked chicken breasts, chopped
- 8 ounces chicken broth
- 1 can (10 3/4 ounce) condensed cream of mushroom soup
- 1 cup milk (or 1 cup sour cream)
- 1 can (6 ounces) diced green chilies
- 1 can (6 ounces) sliced olives (drained)
- 1 large yellow onion (diced)
- 1/2 teaspoon salt
- 12 corn tortillas
- 8 ounces Monterey jack cheese, shredded (or cheddar, shredded)
How to Make
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Step 1: Preheat oven to 350 degrees and grease a 9 x 13 casserole dish. Cut tortillas into 1" squares, set aside.
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Step 2: In large bowl, mix broth, soup, milk or sour cream, chilies, olives, onion, cilantro and salt.
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Step 3: In casserole dish, layer half the tortilla squares, half the chicken, almost half the broth mixture, remainder of tortillas squares, remainder of chicken, remainder of broth mixture, and top with cheese.
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Step 4: Bake for 60 minutes or until hot and bubbly in center.
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Step 5: To cook chicken breasts: Cover with water in saucepan, add 1/2 teaspoon salt and bring to a low boil. Turn down to simmer and cook, covered, for 15-20 minutes, depending on thickness. Reserve 8 ounces of broth.
We hope you enjoy this recipe!
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