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Cheddar cheese chilies sour cream chicken breasts Cheddar cheese soup cream of chicken soup flour tortillas
Viewed: 59 - Published at: 6 years agoIngredients
- 3 c. shredded cheddar cheese
- 1 (10 oz.) can Rotel mild chilies and tomatoes
- 1/4 c. sour cream
- 6 chicken breasts, boiled and cooled
- 1 can cheddar cheese soup
- 1 can cream of chicken soup
- 7 flour tortillas
Method
- Boil chicken breast; cool and shred or cube, set aside. Mix tomatoes, soups and sour cream in bowl. Take tortilla and cut length wise. In a 9 x 13 glass dish, spread a layer of soup mixture, then a layer of tortilla strips, a layer of chicken and then a layer of cheese.
- Continue until all ingredients are used, ending with chicken and cheese. You should have some soup mixture left after using all the other ingredients. Pour it over last layer of chicken and cheese.
- Cover with foil and place in a 350° oven for 50 minutes. Remove foil and bake for another 10 minutes. Serve hot, alone, or with other mexican food (rice and beans) or a tossed salad.
