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onion green chilies cream of mushroom soup cream of chicken soup chicken flour tortillas Cheddar cheese black beans salsa black olives sour cream
Viewed: 47 - Published at: 6 years agoIngredients
- 1 onion, chopped
- 4 ounces green chilies
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (10 1/2 ounce) can cream of chicken soup
- 4 cups cooked chicken
- 12 flour tortillas, torn into bite sized pieces
- 4 cups sharp cheddar cheese, shredded
- 1 (15 1/4 ounce) can black beans (optional)
- salsa (optional)
- black olives (optional)
- sour cream (optional)
Method
- Combine onion, green chilis, soups, and chicken together in a large bowl.
- Place a layer of flour tortillas (1/3 of the total)on the bottom of a 13 x 9 x 2 pan. I use a pizza cutter to cut up the tortillas.
- Spread 1/3 of the soup mixture over the top.
- Spread 1/3 of the cheese. Layer 1/3 of the black beans, if using.
- Repeat two more times.
- Bake for 30 minutes at 350 F or until bubbly.
- Top with salsa, black olives, and sour cream, if desired.
- Great freeze ahead casserole, don't bake first. To use:thaw overnight. Bake for about 30-45 minutes or until bubbly.
