My family liked this dish! With a bubbly layer of cheese on top and creamy corn tortilla & chicken on the insides, how can your kids not want to eat at dinner time??? I don't know about you but I always love that top crispy layer of cheese...Y-U-M-M-Y! Since the weather has been pleasant, even for June, we have been enjoying our meals on the patio, which helps keep the crumbs outside for the birds to clean up after us! (yay for no mess in MY kitchen!!)
Baking Time: 30-40 minutes thawed
Temperature: 350°F
Ingredients:
2 cans (10 ounces) cream of mushroom soup
1 small can of chopped green chili **
1/2 cup milk
1/2 cup chopped onion (optional) **
1 1/2 cups shredded chicken* (a rotisserie chicken tastes best!)
1/2 teaspoon salt
1/2 teaspoon garlic salt
⅓ can Green Chili Enchilada Sauce (28 oz) **
12 corn tortillas
Shortening
cheese
Directions:
1. Combine mushroom soup, green chili, milk, onion, chicken, salt & garlic salt, 1 cup cheese and enchilada sauce
2. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
3. Quickly dip each tortilla into the shortening to fry and soften. Drain on
absorbent towels.
4. Grease pan with Pam and then layer with 6 tortillas. Put half of the sauce mix on the first layer of tortillas and then fry and layer the other six followed by the rest of the sauce mix.
5. Top with a cup of cheese.
6. Cover casserole dish and bake in a 350°F oven for 30-40 minutes or until sauce bubbles and cheese is melted.
* Twelve ounces of canned, drained chicken may be substituted.
** Varied amounts may be used. Recipe Courtesy Danielle Fleming
Yea Stacy and whomever else is doing this with you! That's an awesome idea. I just subscribed on my reader, and will be checking in. Thanks for the heads up. :)
ReplyDeleteI'm so glad!! Thanks for tuning in!!
ReplyDelete