COS-Chicken Chile Casserole

Friday, October 31st, 2014


Ingredients

2 cans of canned chopped green chiles, drained
1 cup chopped onion
1 cup sour cream
1 tablespoon red chili powder
2 (10 1/2-ounce) cans condensed cream of chicken soup, undiluted
1 garlic clove, minced
1 tbsp butter/margerine
Cooking spray
24 (6-inch) flour tortillas
4 cups shredded cooked chicken breast (about 1 pound)
4 cups finely shredded sharp cheddar cheese

Preparation

  1. Preheat oven to 350°.
  2. Combine onion, chiles, cooked/shredded chicken breast, garlic and butter in a large skillet, cook for approx. 5 minutes. Remove from heat.
  3. Mix soup, chili powder, and sour cream and 2 cups of shredded cheese in a large bowl.  Add ingredients from skillet and mix.
  4. Spray 13×9 baking dish with cooking spray.
  5. Tear up 12 tortillas and layer on bottom of pan.
  6. Spread ½ of mixture from bowl over the top.  Repeat layer of tortillas and mixture.
  7. Spread remaining 2 cups of cheese over the top.
  8. Bake at 350° for 30-45 minutes or until bubbly.

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