Southwestern Recipes
Chicken Chili Ole
Yield: 4 to 6 servings
Ingredients
- 1 cup onion, chopped
- 2 tablespoons butter
- 3 cups cooked, diced chicken
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 (4 ounce) cans diced chiles
- 2 tablespoons green hot pepper sauce
- 1 (9 ounce) package corn tortillas
- 1 cup chicken broth
- 16 ounces Chihuahua cheese, shredded, or Monterey Jack
- Fresh parsley for garnish
Instructions
- Heat oven to 350 degrees F. Grease a 2 quart casserole.
- In large skillet heat the butter and sauté onion until tender. Add chicken, cream of mushroom and cream of chicken soups, chiles and green hot pepper sauce.
- Dip one-third of the tortillas into the chicken soup and cover the bottom of the prepared dish. Spread one-third of the chicken mixture over the tortillas and top with one-third of the cheese. Repeat, making three layers in all, ending with cheese.
- Bake for about 45 minutes.
- Garnish with fresh parsley.
Attribution
Posted by Annette at Recipe Goldmine 9/19/2001 5:24 pm.