Creamy Chicken Tortilla Bake
Ingredients
- Servings: 8
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/4 teaspoon ground cumin
- 8 (6 inch) corn tortillas
- 2 (4 ounce) cans chopped green chiles, drained
- 3 cups cubed, cooked chicken
- 1 (8 ounce) package shredded cheddar cheese
- 1 (8 ounce) package shredded monterey jack cheese
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. mix in cream of chicken soup, sour cream, and cumin.
- grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. top with 1 can green chilies, half the chicken, half the soup mix, half the cheddar cheese, and half the monterey jack cheese. repeat layers, ending with monterey jack cheese.
- cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.
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