Ingredients:
3 cups cooked chicken
2 (small) cans mild green chilies, chopped
1 cup chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1 small onion, chopped
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
5 8 inch flour tortillas (cut into 1 inch by 3 inch pieces)
1 cup oil
1 small can sliced black olives
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Directions: Heat the oil in a skillet and fry the tortilla strips until slightly crisp. Remove from the oil and place on paper towels to absorb the excess oil. Set aside. In a bowl, combine the chicken, soups, sour cream, chicken broth, onion, and chopped green chilies. Set aside. Place half of the tortilla strips in a 9x13 pan. Top with half of the chicken mixture, 1 cup of cheddar cheese, one cup of Monterey Jack cheese and one half of the drained black olives. Repeat the layers again. Bake at 350°F for 30 to 45 minutes.
Notes:
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