- 1 tablespoon butter
- 1/2 cup chopped onion
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/4 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
- 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.
04/23/2018
recipepes.com
Creamy Chicken Tortilla Bake, recipe
PT15M
PT1H
5
455 calories