Ingredients
8
8 servings
- •1 tablespoon butter
- •½ cup chopped onion
- •1 (10.75 ounce) can condensed cream of chicken soup
- •1 cup sour cream
- •¼ teaspoon ground cumin
- •8 (6 inch) corn tortillas
- •2 (4 ounce) cans chopped green chiles, drained
- •3 cups cubed, cooked chicken
- •1 (8 ounce) package shredded Cheddar cheese
- •1 (8 ounce) package shredded Monterey Jack cheese
Instructions
- Melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. Mix in cream of chicken soup, sour cream, and cumin.
- Grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. Top with 1 can green chilies, half the chicken, half the soup mix, half the Cheddar cheese, and half the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
- Cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.
Nutritional Facts
Per 8 servings
- Calories: 508
- Carbohydrate: 19g
- Fat: 35g
- Fiber: 2g
- Protein: 31g
- Sugar: 2g
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