A hearty layered casserole from Wanda. Canned chicken, green chiles, and cheese are layered with corn tortillas and a creamy sauce made from chicken and mushroom soups.
Author
Wanda
Recipe
| Measurements | Ingredients |
|---|---|
| 2 tablespoons | Butter |
| 1 | Onion, chopped |
| 1 can | Cream of Chicken Soup |
| 1 can | Cream of Mushroom Soup |
| 2 | Chicken Bouillon Cubes |
| 1 cup | Hot Water |
| 1 can (2-3 pounds) | Boned Chicken |
| 1 can | Chopped Green Chile |
| As Needed | Corn Tortillas |
| 1 pound | Grated Cheese |
Instructions
- Preheat the oven to 350°F.
- In a skillet, brown the chopped onion in 2 tablespoons of butter.
- In a large bowl, dissolve the chicken bouillon cubes in the hot water.
- Add the sautéed onion, cream of chicken soup, cream of mushroom soup, boned chicken, and chopped green chile to the bowl. Mix well.
- In a 10x13 inch pan, create layers starting with tortillas, then the chicken mixture, then grated cheese.
- Repeat the layers once more (“Layer twice”).
- Bake for at least 35 minutes.
