El Paso Tortilla Dinner


Serves: 10
Total Calories: 714

Ingredients

18 corn tortillas soft, torn into bite-size pieces
3 cups chicken cooked and cubed
2 cups sour cream
2 (10 1/2-ounce) cans cream of chicken soup
1 (10 1/2-ounce) can chicken broth
1 (4-ounce) can green chili diced, drained
2/3 cup onion minced
2 cups sharp cheddar cheese grated
2 tomatoes large, peeled and sliced
1/3 cup green onion chopped, including some tops

Directions:

In a 9 x 13-inch greased baking dish, layer 1/3 of the torn tortillas, followed with a layer of 1 cup chicken. Mix together 1 1/2 cups sour cream, chicken soup, broth, chilies, and onion. Layer 1/3 of this mixture over chicken. Continue layering ingredients. Add a final layer of Cheddar cheese topped with tomato slices. Place a spoonful of the remaining sour cream on each tomato slice sprinkle with green onions. (The dinner may be assembled to this point, covered with plastic, and refrigerated several hours if so, add 20 minutes to cooking time.) Bake, uncovered, in a preheated 350° F oven for 40 to 50 minutes or until hot and bubbly!

Nutritional Facts:

Serves: 10
Total Calories: 714
Calories from Fat: 206

This El Paso Tortilla Dinner recipe is from the Budget Cookbook. Download this Cookbook today.


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