This is a wonderful recipe - yes, I'm making it today to put in the freezer for my folks so when I'm back at my home, they will have lots of food in the freezer so my mom doesn't have to cook so much.
Boil 3 lbs. boneless, skinless chicken breasts, when cooked through, cool, cut into bite-sized pieces
Mix with chicken:
1 1/2 pints sour cream
3 cans cream of mushroom soup
2 cans diced green chilis
Then you'll need:
1 1/2 lbs. shreaded cheddar cheese
18 corn tortillas, torn
(if you want more punch, add chili power, cumin, Tobasco, whatever suits your taste)
Tear corn tortillas into pieces, putting one layer in the bottom of a 9 x 13 pan, put a layer next of the chicken mixture, top with the cheese, another layer of torn corn tortillas, chicken mixture, topping again with cheese.
Cover with foil and place in refrigerator for 8 hours or over night.
Bake 350 for 1 hour, leaving the foil on for the first 45 minutes of baking.
Enjoy! If you come up with other additions, please let me know what they were and how they turned out!
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