Featured Pinch Tips Video
- chicken breasts, boneless and skinless
- 1 can(s)
- green chilies, chopped
- 1 small
- onion, chopped
- 1 can(s)
- cream of mushroom soup
- 1 c
- half and half or milk
- 8 oz
- sharp cheddar shredded or mexican style already shredded
- corn tortillas, quartered (butter one side of 3 tortillas before quartering))
1Cook chicken breasts and cut up into small cubes and put into a medium size bowl. Salt and pepper lightly.
2Preheat oven to 350. Spray casserole dish with cooking spray.
3Cover bottom of dish with buttered tortilla quarters, buttered side down. (For less calories you may omit the tortillas)
4Mix together diced onion and green chilies. Either saute in a small amount of butter until clear and onion is tender or for less calories use no butter and microwave until onion is tender. Add this to the chicken and toss.
5Add mushroom soup and milk. Mix together.
6Put half of the chicken mixture over tortillas, sprinkle with cheese, add another layer of tortillas, meat mixture and top with shredded cheese. Cover with foil.
7Bake at 350 for 40 minutes. Let sit for 5 minutes before serving.