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Categories:
chicken water chicken broth corn tortillas low-fat cream of mushroom soup cream of chicken soup tomatoes pimentos jalapeno cilantro salt pepper Cajun
Viewed: 44 - Published at: 7 years agoIngredients
- 4 large boneless skinless chicken breast halves, fully cooked and diced (I usually just boil them)
- 14 cup water
- 14 cup chicken broth
- 12 corn tortillas, quartered
- 2 cups low-fat cheddar cheese, grated
- 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
- 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
- 1 (10 3/4 ounce) can Rotel tomatoes & chilies (diced)
- 1 (4 ounce) jar diced pimentos
- 1 jalapeno, seeded & minced
- 2 tablespoons cilantro, chopped
- 12 teaspoon sea salt (or to taste)
- 12 teaspoon pepper (or to taste)
- tony cachere's seasoning (cajun or creole)
Method
- In large bowl, season chicken with salt, pepper, & Tony's.
- Mix in 1 T cilantro.
- Line bottom of 9"x13" pan with tortilla pieces.
- Add 1/2 of chicken.
- In a small pan heat Ro-tel, soups, broth, pimentos, and jalepenos.
- Pour half the mixture over chicken.
- Layer half the cheese on top.
- Repeat layers.
- Bake at 350 degrees for 30 minutes.
- Cover with foil and let sit 5 minutes.
- Garnish with 1 T cilantro & serve.
