Ingredients
6
6 servings
- •4 skinless, boneless chicken breast halves - cooked and chopped
- •1 cup chopped onion
- •1 (4 ounce) can chopped green chile peppers
- •1 (5 ounce) can evaporated milk
- •1 (10.75 ounce) can condensed cream of mushroom soup
- •12 (6 inch) corn tortillas
- •1 cup shredded Cheddar cheese
Instructions
- In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
Nutritional Facts
Per 6 servings
- Calories: 413
- Carbohydrate: 33g
- Fat: 18g
- Fiber: 4g
- Protein: 31g
- Sugar: 5g
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