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onion butter cream cream of chicken soup green chilies mushrooms chicken shredded cheese whole Tortillas
Viewed: 52 - Published at: 2 years agoIngredients
- 1/2 cups Onion, Chopped
- 2 Tablespoons Butter
- 16 ounces, weight Sour Cream
- 2 cans (10 3/4 Oz. Cans) Cream Of Chicken Soup
- 1 can (4 Oz. Can) Diced Green Chilies
- 2 cans (6.5 Oz. Cans) Sliced Mushrooms, 1 Drained
- 3 cups Cooked, Diced Chicken
- 3 cups Mexican Blend Shredded Cheese, Divided
- 10 whole Tortillas, Cut Into Quarters
Method
- Preheat oven to 350 F.
- In a large family-sized skillet over medium heat, saute onion in butter until tender.
- Add all of the remaining ingredients except tortillas, reserving 1 cup of the cheese for topping.
- Heat on medium low until cheese is melted.
- While its heating, cut all of the tortillas into 4 pieces, this can be done quickly by cutting 5 at a time, using a pizza cutter.
- Remove soup mixture from heat once the cheese is melted and everything is heated through.
- Spread a small layer of chicken cream mixture in the bottom of your 9x13 baking dish, followed by a layer of slightly overlapping tortilla triangles, about 10 of them.
- Repeat layers for a total of 4 tortilla layers, ending with the chicken cream mixture.
- Add the reserved 1 cup of cheese to the top and bake at 350 F for 1520 minutes.
- Serve with chips and fresh salsa.
- Yum!
