Ingredients

The following ingredients have 4 Servings
  • Olive oil
  • 1/2 med onion (chopped)
  • 1 clove garlic
  • 1 cup Roasted Green Chiles (chopped)
  • 4 cups cooked chicken (two chicken breasts or 1 pound cooked chicken)
  • 1 10.5 oz can cream of chicken soup
  • 1 10.5 oz can cream of celery soup
  • 1/2 cup water
  • 1 dozen corn tortillas
  • 1/2 lb cheddar cheese or Monterrey jack cheese (shredded)
  • Pico de Gallo

Instruction

  • Saute onion in a small amount of olive oil in a dutch oven or large pot until translucent.
  • Add garlic, stir and cook for about 1 minute. Add green chilies, soups and chicken and about 1/2 cup water.
  • Heat thoroughly and salt and pepper to taste.
  • Cut the tortillas into fourths and heat in batches in a skillet using a spray cooking oil such as Pam until just soft and heated
  • Spray a 9 X 13-inch casserole dish with a cooking spray
  • Spoon in sauce mixture to just barely cover the bottom of the pan. Layer with tortillas, sauce mixture, cheese and continue layering, ending with the remaining sauce mixture. Sprinkle with cheese.
  • Bake uncovered in a 350 oven until cheese is bubbly about 20 minutes