AuthorJanWoodsThis was Aunt Esther’s recipe. It originated in Texas.
3 tbsp Butter
1 Onion, chopped
1 Bell pepper, diced
2 Garlic cloves, minced
1 Can cream of chicken soup
1 Can cream of mushroom soup
1 10 oz can Rotel tomatoes
1 Small can green chilis
2 tbsp Sour cream
2 tsp Ancho chili powder
1 tsp Cumin
3 cups About 2 lb Chicken, diced
2 cups Sharp cheddar cheese, grated
1 cup Monterey cheese, grated
14 Corn tortillas, torn into 4-6 pieces
1 Juice of lime
1
Sauté bell pepper, onion, and garlic in butter.
Combine the sautéed veggies, Rotels, can of green Chili’s, spices, soups, sour cream, lime, and chicken.
2
Layer 1: 1/2 of torn tortillas
Layer 2: 1/2 of chicken mixture
Layer 3: 1/2 of cheese
Repeat layers.
3
Bake at 350 degrees for 40 minutes.
Garnish with cilantro and sour cream.
(You can replace soups with 3 tbs
Flour, 2 cups chicken broth, and 1/2 cup sour cream.)
CategoryCasserole, Chicken Dish, Main CourseCuisineAmerican
Ingredients
3 tbsp Butter
1 Onion, chopped
1 Bell pepper, diced
2 Garlic cloves, minced
1 Can cream of chicken soup
1 Can cream of mushroom soup
1 10 oz can Rotel tomatoes
1 Small can green chilis
2 tbsp Sour cream
2 tsp Ancho chili powder
1 tsp Cumin
3 cups About 2 lb Chicken, diced
2 cups Sharp cheddar cheese, grated
1 cup Monterey cheese, grated
14 Corn tortillas, torn into 4-6 pieces
1 Juice of lime
