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El Paso Tortilla Dinner |
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Serves: 10
Print this Recipe
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 chilies diced, drained
2/3 cup onions minced
2 cups sharp cheddar cheese grated
2 tomatoes large, peeled and sliced
1/3 cup green onions chopped, including some tops
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!
El Paso Tortilla Dinner comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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