Ingredients
8
8 servings
- •6 large bone-in chicken breast halves
- •1 (10 ounce) can cream of mushroom soup
- •1 (10 ounce) can cream of chicken soup
- •1 (15 ounce) can chili, no beans
- •1 cup picante sauce
- •½ cup milk
- •1 small onion, chopped
- •½ teaspoon ground cumin
- •½ teaspoon garlic powder
- •12 corn tortillas, torn into strips
- •1 (8 ounce) package shredded Cheddar cheese
- •1 (8 ounce) package shredded Monterey Jack cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a baking dish. Cover and bake for 1 hour in preheated oven. Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces.
- Meanwhile, mix the cream of mushroom soup, the cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl.
- Spread half the shredded chicken into the bottom of a 9x13 inch baking dish. Cover the chicken with half of the tortilla pieces. Pour half of the sauce on top of the tortillas; sprinkle half the Cheddar cheese and Monterey Jack cheese evenly over the dish. Repeat the layers with the rest of the ingredients.
- Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes.
Nutritional Facts
Per 8 servings
- Calories: 632
- Carbohydrate: 32g
- Fat: 30g
- Fiber: 5g
- Protein: 57g
- Sugar: 4g
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