2 chicken breasts, cooked and cut into cubes or 3 cups rotisserie chunks
16 oz. Monterrey Jack cheese, shredded
1 TBS tabasco sauce
12-16 small corn tortillas, quartered
2 cup onion, diced
2 cup tomatoes, diced
1 TBS plus 1 tsp. paprika
Instructions
Preheat oven to 350 degrees and lightly grease a 9x13 pan.
In a medium bowl, combine soup, milk, chili and tabasco sauce.
Layertortillas in bottom of the pan. Spread 1/3 of the chicken
over the tortillas. Spread a third of the onions and 1/3 of the
tomatoes. Pour a third of soup mixture over it evenly. Sprinkle 1/3
of the cheese. Repeat twice more.
Bake 1 hour or more to reach 165 degrees. Cool for 15 minutes before
cutting and
serving.
Serving
Suggestions
Garnish with paprika, chopped green onions and/or radishes, if desired.
Originally Submitted
1/5/2008
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