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  • 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins
VitaminsB2, B3, B9, B12, E
MineralsCopper, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 to 6 corn tortillas (6 inches), cut into strips

  2. 8 cups cubed cooked chicken breast

  3. 1 can (4 ounces) diced green chilies

  4. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  5. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  6. 1 cup (8 ounces) sour cream

  7. 3 cups (12 ounces) shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. In a greased 13-in. x 9-in. baking dish, layer half the tortilla strips, half the chicken and half the chilies. In a large bowl, combine the soups and sour cream; spread half over the chicken. Top with half the cheese. Repeat layers.

  2. Bake, uncovered, at 350° for 45 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving. Yield: 8-10 servings.

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