This dish is my go-to meal for just about everything! If I am hosting BUNKO, taking a meal to someone, or feeding a crowd this is most likely what you'll get. It's quick and easy! And everyone seems to love it! Well, everyone but Riley! I don't really measure a lot of the ingredients so these are just estimates. You can control the heat by adding more or less green chilies. I also recommend preparing it a day ahead and letting it sit in the fridge overnight.
Stir together:
2 cups chopped cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 small cans of chopped green chilies
1/4 cup milk
Flour tortillas torn into bite size pieces
2 Cups shredded mexican cheese
In a baking dish make a layer of torn tortillas. Then spread half of chicken/soup mixture over the top and sprinkle with half of the cheese. Repeat!
Bake at 35o degrees for 30-45 minutes until hot and bubbly.
These can also easily be transformed into cheese enchiladas for all of your weirdo meatless friends and sisters!
2 comments:
I was wondering when someone would get around to posting this family favorite! Riley just may be the only person I know that doesn't love this dish. Interesting that he will eat all of the ingredients, just not if they have been combined and baked in the same pan!
Yea! I am excited to make this yummy dish! I do have a question though... is there no enchilada sauce that I add?
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