Ingredients
- Oil or butter, as desired
- 1 large onion, chopped
- 4 large garlic cloves,minced (can use more)
- 1 jalapeno peppers, seeded and finely chopped (optional)
- 1 1/3 cups chicken broth
- 1 1/4 cups canned green chilies, drained (can use more)
- 1 to 2 teaspoons cumin
- 2 (10 ounce) cans condesned cream of chicken soup, undiluted
- Seasoned salt and fresh ground black pepper, to taste
- 24 corn tortillas ( you might use a couple less than 24, or use as many as needed)
- 4 cups cooked chopped chicken
- 2 cups shredded cheddar cheese, divided (can use more)
How to Make
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Step 1: Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.
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Step 2: In a medium heavy pot or saucepan, heat oil or butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes. Add in the chicken broth, green chiles, cumin and chicken soup, season with seasoned salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
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Step 3: Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish. Arrange 5-6 tortillas over the soup mixture, then top with 2 cups chicken, then about 1/2 cup shredded cheese (or to taste). Repeat the layers (ending with the cheese). Spread the remaining soup mixture over the cheese.
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Step 4: Bake uncovered for about 25 minutes or until hot and bubbly.
We hope you enjoy this recipe!
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