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chicken breasts beans cream of chicken soup green chilies taco seasoning sour cream milk garlic onion salt flour tortillas shredded cheese
Viewed: 50 - Published at: 4 years agoIngredients
- 3 boneless skinless chicken breasts (Cooked and shredded)
- 1 (14 ounce) can chili con carne with beans
- 21 ounces cream of chicken soup
- 1 (7 ounce) can diced green chilies, Drained (Depends of level of spice you want)
- 1 (1 ounce) packet low-sodium taco seasoning
- 1 1/2 cups sour cream
- 1/2 cup milk
- 2 garlic cloves, crushed plus
- 1 cup chopped onion
- salt and pepper
- 8 flour tortillas
- 2 -3 cups shredded cheese (I use Colby Jack)
Method
- Cook and shred chicken, then set aside.
- Saute Garlic and Onions in 1 tsp of butter for a few minute.
- Mix Saute Garlic and Onions, Chili Con Carne, Soup, Sour cream, Diced Chiles, Taco Seasoning packet and Milk in a Medium-sized mixing bowl.
- Brown tortillas by placing one tortilla at a time on stove-top burner about 30 seconds on each side, then tear them in smaller pieces. About six pieces per tortilla.
- Layer 1/2 of the Shredded chicken in the bottom of a 9x13 pan.
- Second, layer tortilla pieces over chicken.
- For the third layer, spread 1/2 of the onion/garlic/chili/soup/sour cream etc. mixture over the tortillas pieces.
- Sprinkle 1 cup of the cheddar cheese over the sauce layer.
- Repeat all four layers, using the last 1 cup of cheddar cheese on the very top.
- Bake in a 350 degree oven for 45 minutes.
