Family Favorites - Chicken Tortilla

CHICKEN TORTILLA

Sauce…

½            Onion, chopped

1              Garlic clove, chopped

1T           Canola Oil

2              Chicken breasts, shredded (Rotisserie, grilled, whatever way you wish to cook it)

½ t         Salt and Pepper (S&P) - to taste

1t             Cumin – to taste

¼ c         Chicken Stock/White Wine/Milk - more or less to thin consistency of the sauce

2              Can Cream of Chicken Soup

1              Can Cream of Mushroom Soup

2              Cans of Ortega Roasted and Diced Green Chiles

 

Layer Items…

12            Corn Tortillas cut into pieces (about 2”X2” or so)

1 lb.        Grated or Shredded Cheddar/Jack/Pepper Jack any combination of cheese

Prep…

In a large skillet, sauté onions and garlic in oil until fragrant, about 2 min.

Stir in Chicken and cook for about 1 min. 

Add Chicken Stock/White Wine to deglaze pan and sauté for approx. 2 min until it reduces a little. 

Add cumin, S&P, soups and green chiles. 

Stir, warming/cooking for about 2-3 min.  Add more seasoning to taste, if needed.

Assembly and Cooking…

In a Dutch Oven, add a little of the sauce to cover the bottom.  Add a layer of Tortillas, then spoon/ladle in a layer of sauce, then a layer of cheese.  Repeat until the sauce is gone and you have a layer of cheese on top.

Cook in a 350° oven, covered for about 30 min. until the middle of the casserole is bubbling.  Remove lid and cook for an additional 10 min. until cheese is a little browned and bubbly.

Serve…

 Over white rice, with fresh tomatoes, cilantro, lime wedges, avocado, sour cream, salsa, whatever you like to make it more or less “South of the Border".

Enjoy!!!