Friday, September 18, 2009

Chicken Chile Casserole

2 lbs chicken breast
1 pkg flour or corn tortillas (half and half is really good!)
1 16 ounce container sour cream
2 small cans diced green chiles
1 can Cream of Chicken Soup
Grated Cheddar or Jack cheese (or 1 pkg "Mexican Style" pre-grated cheese)

Cook chicken thoroughly, seasoning with salt and pepper to taste. Chop chicken. Mix with 1/2 of the cheese and the rest of the ingredients, excluding tortillas. Line bottom of a baking dish with a layer of tortillas then with a portion of the chicken mixture and repeat until all of the chicken mixture is used (I usually try to get 2-3 layers because if you make it too thick, the casserole will get soupy.) Sprinkle with remaining cheese. Bake at 350 degrees fir 30 minutes or until cheese is melted.

1 comment:

  1. We tried this recipe and it was very good. I did with with both corn and flour tortillas and liked the way it turned out.



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