You will leave the table pleasantly full after this dinner of chicken with tomatoes, chilies, and Cheddar in a creamy sauce baked on a bed of corn tortillas.
Calories
734 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a large bowl combine the chicken, onion, garlic, 2 tablespoons chili powder and salt. Add the tomatoes with chiles and the Cheddar cheese. Mix well.
Step 3
Line a 9x13 inch baking dish with corn tortillas. Pour in the chicken mixture. Pour soup over all and spread. Sprinkle with additional chili powder for topping. Bake for 40 minutes or until bubbly. Let cool and serve with dollops of sour cream.
Ingredients
1 teaspoon salt
1 (8 ounce) container sour cream
1 onion, chopped
2 cloves garlic, minced
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups shredded Cheddar cheese
2 tablespoons chili powder
1 teaspoon chili powder
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (3 pound) chicken - cooked, deboned and cut into bite size pieces
