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onion green onions garlic red pepper corn olive oil fresh cilantro cumin blend cheese chicken cream of mushroom soup chicken broth cheese cream cheese sour cream cream chilies thyme salt corn tortillas
Viewed: 10 - Published at: 7 years agoIngredients
- 1 medium onion, finely chopped (I like red)
- 4 green onions, chopped
- 1 -4 fresh jalapeno pepper, seeded and minced (depending on your "heat" preference)
- 4 cloves garlic, minced
- 1 medium red pepper, seeded and diced
- 1 13 cups frozen white shoepeg corn
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, minced (optional)
- 34 teaspoon cumin
- 2 (8 ounce) packagesgrated Mexican blend cheese
- 3 cups cooked chicken or 3 cups turkey, chopped
- 1 can cream of mushroom soup
- 1 12 cups chicken broth
- 4 ounces monterey jack cheese, grated
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) container sour cream
- 1 (4 ounce) canchopped cream chilies
- 18 teaspoon thyme
- salt and pepper
- 16 -18 corn tortillas
Method
- Saute onions, peppers, garlic and corn in olive oil.
- In a mixing bowl blend cream cheese with sauteed mixture, 1 package Mexican blend cheese, 1/4 teaspoon cumin and cilantro.
- Blend in chicken/turkey and set aside.
- (If mixture is too dry, you can thin it with a small amount of broth or milk for easier spreading).
- In a saucepan, add broth to soup and heat until bubbling.
- Remove from heat and stir in Monterey Jack cheese, sour cream, green chilies, thyme, salt, pepper and remaining cumin.
- In a greased 13x9 baking pan, spread 1/2 cup of the cheese/soup sauce.
- Layer with several corn tortillas, torn to fit the pan.
- Spread approximately 1/3 of chicken mixture and 1/4 of the cheese sauce.
- Repeat layering of tortillas, chicken, then cheese mixture.
- Top with remaining package of Mexican blend cheese.
- Loosely cover pan with foil and bake in preheated oven at 350 degrees for 35 minutes.
- Remove foil and bake an additional 5 minutes or until edges are lightly browned.
- Let stand for 5-10 minutes before serving.
