Ingredients

The following ingredients have 1 Servings
  • 6 boneless (skinless chicken breasts or thighs, cooked and shredded (rotisserie works well, too))
  • 1 medium onion (grated)
  • 12 oz salsa verde (green)
  • 1 can lowfat cream of chicken soup
  • 1 can lowfat cream of mushroom soup
  • 1/2 cup milk
  • 1 tsp garlic powder
  • 1 tsp freshly ground black pepper
  • 10 corn tortillas
  • 1 lb grated sharp cheddar cheese
  • Sliced olives for garnish

Instruction

  • Grease a 9x13 casserole dish. Mix onion, salsa verde, cans of soup, milk, garlic powder, and pepper in a bowl. Whisk to combine well. Slice tortillas into 1-inch strips.
  • Spread a thin layer of soup mixture onto bottom of greased casserole dish.
  • Layer half of the tortillas over that. Layer half of shredded chicken over tortillas, followed by half of the soup mixture. Sprinkle half of the cheddar cheese.
  • Repeat layers, ending with cheese on top.
  • Cover tightly, and chill in fridge overnight.
  • Bake at 350F for 45 min to 1 hour, or just until cheese is bubbly and golden brown.