Ingredients
- 2 pounds chicken breasts, boneless, skinless
- 1 cup onions, diced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 26 ounces cream of chicken soup (1 can)
- 16 ounces sour cream (1 container)
- 6 ounces green chiles, mild, diced, undrained (1 can)
- 1/4 cup olive oil
- 12 ounces corn tortillas (12)
- 12 ounces cheddar cheese, shredded
- 12 ounces Monterey jack cheese, shredded
How to Make
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Step 1: Preheat oven to 350F.
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Step 2: Boil the chicken breast with cut up onions until done, adding water as needed.
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Step 3: Then cut the chicken into cubes.
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Step 4: Season lightly.
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Step 5: Mix together soup, (scrape can), sour cream and chilis in a bowl and add drained chicken (save broth for rice to serve with it) and set aside.
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Step 6: In a skillet, heat olive oil (just enough to cover bottom).
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Step 7: Place one tortilla in oil and just as it starts to bubble, turn over and heat the other side (a few seconds on each side - you don't want them to harden or be crispy, just heat them up).
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Step 8: Then lay on paper towel to soak up excess oil. Repeat for all tortillas.
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Step 9: In 9x13 pan, lay 3-4 tortillas in bottom of pan, sprinkle mixture of cheeses on top of tortillas.
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Step 10: Then put 2 cups of the chicken mixture on top of cheese and repeat till it's gone.
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Step 11: Top with cheese.
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Step 12: Bake for approximately 45 minutes or until hot and bubbly.
We hope you enjoy this recipe!
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