Ingredients
10
10 servings
- •cooking spray
- •1 cup sour cream
- •1 (10.5 ounce) can cream of chicken soup
- •1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- •1 (4 ounce) can chopped green chiles, drained
- •¼ cup salsa
- •⅛ teaspoon salt
- •12 corn tortillas
- •6 cups shredded cooked chicken
- •1 (6 ounce) can black olives, drained and sliced
- •1 ½ cups shredded Monterey Jack cheese
- •1 cup queso fresco, crumbled
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
- Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
- Bake in the preheated oven until hot and bubbly, about 45 minutes.
Nutritional Facts
Per 10 servings
- Calories: 455
- Carbohydrate: 22g
- Fat: 27g
- Fiber: 3g
- Protein: 32g
- Sugar: 1g
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